.It is not just a vegetable in a jar 
Our Kimchi has over 15 healthy ingredients to make one jar of Kimchi.
Many of the important ingredients are not visible becuase
those are used to make the basic broth and the kimchi paste. 
We take craftmanship of kimchi making seriously enough to put in over 48 hours
to produce small batches of cabbage kimchi.
Our kimchi is known for the refreshing taste regardless of its fermentation stage. 
That is because we give full attention to every step of kimchi making from washing to fermenting. 

Some facts about our kimchi
We do not use any artificial additives.

There are 2 cups of sugar to produce 120 pounds of  cabbage kimchi.
That calculates into .048 teaspoon of sugar in our 16 oz. kimchi container.
We compensate sweet taste with lots of fresh apples and onions.

We use sea salt to salt the vegetables. 
After the salting process is done, vegetables are rinced twice and salt water is drained in 2 to 24 hours.
This keeps the sodium level as low as possible in our kimchi. We do not use any salt in our seasoning.

0% Fat, Carbohydrates, Protein

Our kimchi as well as other Korean food are made every week in small batches to
ensure freshness and quality.

Whole Cabbage Kimchi
Vegan Cabbage Kimchi
Red Mustard Leaf Kimchi
(Seasonal During Winter)
White Cabbage Kimchi does not have any spicy content but it still has the refreshing effervescent taste. A mixture of julienne cut red bell peppers, radishes, and green onions are inserted between cabbage leaves and fruit based juice is poured over cabbages for fermentation.

Available in 16 oz. (sample portion)
32 oz.

A whole cabbage Kimchi is a quartered cabbage that is marinated with our Kimchi paste. Our Kimchi paste is made with fresh vegetables, herbs and many other nutritious contents.
It has a spicy kick but as the kimchi matures more, you will taste less of spiciness and more of effervescent taste. 

Available in 16 oz (sample portion)
32 oz.
Red mustard leaf kimchi is marinated with our kimchi paste. Spicy kimchi paste accentuates the bitter and refreshing taste of mustard leaf to perfection.  

Available in 16 oz. (sample portion)
32 oz.

Radish Kimchi
Vegan Radish Kimchi
Cucumber Kimchi
(Seasonal During Summer)
Radish kimchi is made with Korean radish that is rich in flavor and juice. Radish kimchi uses the same kimchi paste as the other spicy kimchi but once it is mixed and fermented with raidish, it brings a distinctive flavor that people love.
If you like radish, but cannot appreciate spicy taste or fish sauce, this is the kimchi to have. Radish is fermented in kimchi juice that is full of Lactobacillales.
Its pickled taste does not come from vienegar (kinchi does not use vinegar) but from natural process of fermentation as all the other kimchi. 
Cucumbers are stuffed with our own kimchi paste mixed various herbs and vegetables. Unlike other kimchi, cucumber kimchi is best when is freshly made to enjoy the refreshing taste cucumber.

(Fire-Meat is the literal meaning)

Many customers asked what they should have kimchi with. You can have kimchi with anything and everything, but my favorite combo is kimchi with BULGOGI. Bulgogi is a Korean beef dish that you can pan-fry, smoke, or bake. Sliced rib eye is marinated in soy sauce, sugar, sesame oil, fruits and vegetable extracts. 

BUGOGI is available in a 1 pound package that is cooked and frozen. All you need to do is thaw it and warm it up.

You can subscribe our Kimchi.

Some customers will find Kimchi as a fixture to every meal.
If this is the case, you will consume more than 32 oz. of Kimchi per week. For regular customers, we can design a suscription program that a customer can benefit from the most discounted price.

Monthyl Subscription Program Includes:

  • 2 Free Shipping
  • Kimchi of the Week Free Samples
  • 20% off the entire purchase (minimum order: 64 oz/ month.)

Please inquire at [email protected]

​​​Main Ingredients and Nutrients


95% of Cabbage is made up of water. But it has other nutrients like iron, calcium, chlorophyll, vitamin C and A. Unlike other vegetables, vitamin C and calcium in cabbage is not easily destroyed through the process of heating or fermenting. One of its important nutrient which is calcium is an alkline base which nesutralizes acid in carbohydrates and animal protein food. Cabbage is also rich in fiber. This helps with a bowel movement to prevent constipation.​​


Radish is originally from Mediterranean area. The history tells us that radish was introduced to China through the silk road trading. Radish has lots of vitaimin C and its root has Diastase which enhances digestion.​​

Green Onion

Green Scallion is rich in vitaimin C and A. Like onion and garlic, it has a distinctive aroma and sterilizing power that it is often used as peptic (strengthening stomach), diuretic (helping urinating), and tonic in herbal medicine.


Ancient Mecdical Journal in Korea writes that chives is a vegetable of the liver. Chives is rich in vitamin A, B, C , carotene, and iron. Its nutrients helps with blood circulation and strengthens digestive system. In herbl medicine, chives have known to relieve stress and to warm abdomen area to work as an effective stamina food.

Other Ingredients

Other ingredients in Kimchi are garlic, ginger, onion, salted baby shrimp,
chili peppers, and extracts from fruits and dried seafood.
Capsaicin which gives a spicy flavor to chilli pepper power works to increase appetite, keeps body heat, and cleanse bowel. Chili peppers are rich in vitamin C. Its vitamin C content is twice as much as orange and 30 times as much as apple.

Red Mustard Leaf is also used as one of the ingredients when avaiable in market.

​​Best Way to Keep Kimchi Fresh:
Keep Air Out and Keep it Cool
Air and Temprature are 2 ciritical elements to keep Kimchi Fresh. Exposure to air will minimize the time to keep Kimchi fresh. Keep Kimchi in an airtight container. The best way to preserve Kimchi is to make sure that Kimchi is packed down under Kimchi juice covered with plastic wrap.

This is the reason why we only send whole cabbage Kimchi.
Once it is cut into pieces, it is exposed to air. Cut Kimchi as needed and keep left over kimchi from werving in a separate container.

An ideal temperature is 34F which is a normal refrigerator temperature.

Simple and Easy Way to Serve Kimchi: Use Scissors!!

I know it is an unconventional way to serve food.
But Kimchi will temporarily stain your cutting board with orange pepper juice and it can get quite messy with juice spilling all over your kitchen.

Put on a disposable glove on one hand to grab Kimchi by its stem and cut Kimchi with scissors to place on a serving plate.
You can actually use any scissors. But please make sure you use that scissors just as a kitchen tool.