We use A+++ grade Napa cabbage grown in the US. Smaller pieces soften and lose crispiness during fermentation. Larger pieces ensure a crispy, fresh texture.

If you leave a jar of our kimchi in room temperature, it accelerates the ripening process while refrigeration slows the fermentation of kimchi. Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.

Keep your kimchi refrigerated to slow fermentation. It is delivered after about one week of fermentation, so you can enjoy it right away. Over time, the flavor becomes tangier and more developed. Air exposure and temperature affect how quickly it changes.

During the first 2-3 days at room temperature, kimchi's vegetable fibers break down, forming lactobacillus bacteria. This process releases CO2 and PH Acid, giving kimchi its tangy, crunchy texture. The flavors continue to develop over time.

Kimchi is a versatile Korean side dish. We can sauté it with pork chops, add it to tacos, scrambled eggs, stews, ramen, or sandwiches for a flavorful twist.

Probiotics in our kimchi help balance gut microorganisms, promoting a healthy digestive system. Well-fermented kimchi produces lactic acid (Lactobacillus), aiding digestion.

Yes, our plastic jars are BPA-free and safe for food storage.