Vegan Kimchi — Raw, Probiotic & Micro-Batch Fermented

We’re known for this one. If you’re a kimchi fan, you’re going to love our probiotic-rich, raw, vegan take on the Korean classic. We locally source organic, fresh-harvested vegetables, hand-cut them, and season with certified organic Korean red pepper for an authentic, pepper-forward bite. To deepen the umami (without seafood), we use seaweed—no fish sauce, no seafood, no sugar, no MSG.

Our micro-batches are traditionally fermented in stainless steel tanks (no plastic contact) and given extra time to develop a bright, tangy, complex flavor—plus those lively, gut-friendly cultures that make kimchi such a staple.

Why you’ll love it

• Raw & probiotic-rich for that lively, tangy crunch

• Vegan & seafood-free: umami from seaweed, never fish sauce

• Clean ingredients: organic produce, certified organic Korean red pepper; no sugar, no MSG

• Thoughtful process: micro-batch, stainless steel fermentation for purity and depth

How to enjoy

• Spoon over rice bowls, ramen, eggs, and soups

• Tuck into wraps, grain bowls, tofu or paneer

• Crisp on pizza or grilled cheese (trust us)

• Stir into kimchi fried rice, pancakes (jeon), or mayo/yogurt for a quick sauce

** Taste & texture**
Bright, peppery heat with a savory, ocean-clean umami from seaweed; crunchy vegetables and a satisfyingly tangy brine.

Storage & handling

• While considered shelf-stable, we recommend refrigeration to preserve peak flavor and texture.

• Refrigerate after opening. Fermented foods are naturally active—open slowly (a light fizz is normal).

• Use a clean utensil, keep the veggies submerged, and enjoy promptly for best quality.

Note: Fermented foods support a varied diet, but are not a substitute for medical care.

Pair with pantry heroes from Gourmet Foods and serve in small bowls from On the Table.