Our vegan napa cabbage kimchi is made and fermented in small batches using traditional Korean red pepper flakes, giving it a distinctive crunch and a salty, tangy, sweet heat that goes perfectly with rice, pasta, or soups. Carrot, scallion, garlic, and ginger round out the flavor profile, while hand-harvested sea salt gives it the perfect finish.
This kimchi is already pre-cut, so just dig in. We’ve known some people to just take a fork and eat it straight out of the jar – no judgement, we won’t tell! Get creative with your kimchi and use it as a fun condiment on burgers, hot dogs, eggs, or even as a pizza topping. Or go super traditional and use it as a side dish to your meal, known in Korea as “banchan.”
This kimchi is vegan and made with soup soy sauce, a gluten-free Korean soy sauce with a saltier, more umami-filled flavor profile than regular soy sauce. Traditional kimchi usually contains fish sauce and other seafoods, but you won’t even be able to tell that we’ve left it out!
NET WEIGHT OF PRODUCT: 15 oz (we leave a little room at the top for fermentation)
CONTAINER SIZE: 16 oz glass jar
INGREDIENTS: Napa cabbage, water, carrots, kosher salt, soup soy sauce (soybeans, salt), red pepper flakes, scallions, onion, rice flour, sugar, Maine sea salt, garlic, ginger.
ALLERGEN INFORMATION: Contains soy