Organic Summer Kimchi Mild

Non Spicy Vegan: Sweet Green Cabbage, Red Radish, Swiss Chard, Yellow Beets, Carrots, Fuji Apple, Onions, Garlic, Ginger, Sea Salt, Fermented Non GMO Soybean Paste (beans & salt), Kelp & Love

We made this delicious sweet, sour, crunchy, gluten free, vegan Kimchi with taste and texture between cole slaw and sauerkraut for customers and kids who don't like spicy food. Our Vegan Recipe sets us apart from ordinary fermented vegetables. It is hand-crafted with California Certified Organic Farms (CCOF)'s vegetables and fruits grown within 100 miles from San Francisco. Sea salt is from the San Francisco Sea Salt Company. Fermented Non-GMO Soybean Paste is imported from Korea because it has to be the best quality soybeans preserved in salt even though only a few table spoons go into one small batch. Kelp is an amazing source of minerals and we are now sourcing it from Mendocino, CA.

Why is Kimchi tangy and bubbly? It is naturally fermented without vinegar or preservatives. Unlike dairy ferment, Kimchi is full of fiber and essential nutrients (vitamins, mineral, iron...). If Kimchi is not fermented and not sour, it's called "Gut-jeo-rhee 겉저리" which basically means "salad" without the probiotics activating like bubbly soda. Keep your lid tightly closed to keep it carbonated and protect probiotics. Finish within 6 months after open. 

Among many health benefits, Kimchi boosts your immune system and helps you digest other processed foods. Find out more nutrition facts at ellenskimchi.com.