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.

Kimchi is alive and will continue to change over time. Temperature and exposure to oxygen impact the flavor and fermentation of kimchi much like wine or cheese. Our product is delivered after one week of fermentation where it can be enjoyed for its fresh and vibrant flavors. As the kimchi matures, it will take on unique and distinct taste profiles of tangy notes while the spice mellows and develops into deeper, earthier characteristics. Your kimchi will continue to age in your refrigerator and will be delicious for up to 12 months or even longer as long as you keep in cool temperature and away from oxygen.

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

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

Probiotics in 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 packaging.