Baechu Kimchi

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We distinguish our napa cabbage kimchi above the rest by our traditional methods and approach to fermentation; each batch is thoughtfully prepared using ingredients grown locally and sustainably from some of the very best Bay Area farmers in our community who share our commitment to preserving the land and local foodways. Our recipe calls for an unparalleled amount of fresh, ripe, and flavor-dense fruits and vegetables for natural sweetness. This gets blended with a generously prepared Myulchi Yooksu (anchovy-dashima broth) made with the highest quality dried seafood and aromatics for added nuances in flavor.

Each napa cabbage gets brined individually with additive-free hand-harvested sea salt from Korea, lending a delicate flavor and high concentration of minerals that help to maintain the crunchy textural integrity and sweetness of the cabbages even after brining. Week to week, we make a new batch of kimchi so that flavors stay fresh upon jarring and can continue to ferment and mature according to your personal preference.

Flavor notes: bright, zesty, super fresh, crisp, refreshing, alive

Creative uses: Active fermentation gives potential for playfulness and creativity in the kitchen. Decide how best to honor the evolving flavors and textures of aging kimchi: younger kimchi has the vivacity to showcase on its own and lend freshness and lift to a dish; older kimchi is best supported by secondary flavors like gochujang and rice wine to help balance sourness and coax natural sweetness through gentle cooking.