- Small Batch
- Produced in Minnesota by Fierce Ferments.
- 16 oz
- Shipping is not available for items that require refrigeration.
- Fierce Ferments
Even though it's all the rage these days, kimchi has been around for at least 1000 years.
For those unfamiliar, kimchi (or kimchee) is the national dish of Korea, a lacto-fermented cousin of sauerkraut of which the average South Korean consumes 40 pounds annually! Coincidentally, South Korea boasts some of the lowest rates of cancer on the globe, but we won't get into that here.
There are many different varieties of kimchi. Ours is a version of the most common variety, "baechu kimchi," made primarily with organic Chinese cabbage. The cabbage is hand-chopped, salted, and mixed with shredded root vegetables, and a spicy seasoning paste of onion, garlic, ginger, and cayenne pepper is massaged in by hand. After two weeks in the fermentation vessel, the kimchi is preserved to the point where spoilage bacteria cannot survive.
As a raw and live food, kimchi is naturally rich in probiotics, as well as vitamin C, beta-carotene, thiamine, riboflavin, calcium, and iron. Truly one of the world's great health foods!
I'm Galen, and I've been making food since I was a kid.
I come from a family of natural foods purists; not only my parents, but aunts and uncles too. Industrial processed junk foods were never in our house growing up, and meals on my grandparents' farm always had plenty of garden veggies and wild-harvested goodies. My grandma was picking nettles off of her land and serving them to us before it was cool.
By 2010, my Uncle Andy and Aunt Beverly had taken over the family farm in Indiana and started a farm-based fermented foods business. They spent much of their lives dealing with various health problems until they learned that microbially-rich fermented foods may have been a key missing part of their diets.
Uncle Andy built a climate-controlled commercial kitchen facility into the barn, and they got to work, selling ferments to farmer's markets and health food stores throughout Indiana and Ohio. I was fascinated and wanted to get involved.
I'd been out of college two years, working in the produce department of my hometown food co-op, and I already knew I wanted to be part of a movement to return to more traditional foods and more sustainable farming methods. Helping out my folks on the same hobby farm I'd always loved visiting growing up felt awesome, and I discovered that I had a knack for fermenting.
Having no background in business, I had no idea how to start one; nor was I even sure that I wanted to. After a year spent working in Ohio and Indiana, I moved to Minneapolis to be closer to friends and family back home.
I got a job in produce at the Seward Co-op, and put the idea on the back burner. But two years later, I was feeling the itch. I applied for a vendor stall at the nearest farmer's market to my apartment, got my artist friend Josh to make up some labels, and started selling homemade ferments on Saturday mornings.
Two of my friends, Nick and Mike, helped me out at the farmer's market stall, which led to them helping produce my recipes, which eventually led to them being my partners and co-owners of the company.
Where we go from here? Hell, we don't know, but we think our ferments are the best ones out there.