Traditional Kimchi
Loud, lively, a little bit feral.
from $14.99 · 1 or 3-packView
From the barrel
Kimchi
Our first batch came out of a tiny Philly apartment kitchen more than a decade ago. Hundreds of barrels later, it's organic napa cabbage from Finger Lakes farms, garlic, ginger, and chilies, fermented till it talks back.
White Ginger Kimchi
Kimchi, minus the fire.
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Vegan Kimchi
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a note from the kitchen
Good things take time.
Small batches mean some jars disappear fast. If your favorite's gone, it's probably just fermenting, check back in a week or two!
Small batch, big opinions
What makes a Food & Ferments jar different
Every jar we make is fermented in small batches, by hand, in Cortland, New York: raw, unpasteurized, and alive. Where most supermarket kraut is quick-pickled with vinegar in a matter of days, ours ferments slowly, the old way, for weeks or months. No heat-treating, no vinegar, no preservatives, no rushing. Just real vegetables, real salt, real time, and the wild cultures that show up when you let good ingredients do their thing.
Raw & unpasteurized
Nothing is cooked or heat-treated, so the live cultures and their probiotics stay alive all the way to your fork.
Slow, never rushed
We don't rush good food. Our sauerkrauts wild-ferment a patient 4 to 6 months, building the deep, complex tang you cannot fake with vinegar.
Grown down the road
Cabbage from a multi-generational family farm in Central New York, organic beets from Chicory Creek Farm, napa cabbage and cucumbers from Plowbreak and Stick & Stone. Farmers we know by name.
Where it started
From a Philly apartment to hundreds of barrels
We made our first batch of kimchi in a tiny Philly apartment kitchen over a decade ago. Hundreds of barrels later, we haven't looked back.
It starts with organic napa cabbage from Plowbreak Farm and Stick and Stone Farm in the Finger Lakes region of New York, plus garlic, ginger, and chilies. Our Traditional Kimchi gets authentic anchovy sauce for deep umami richness, while our Vegan Kimchi and White Ginger Kimchi are 100% plant-based.
We make it in the fall and keep it on the shelf year round. New here? Grab the Traditional Kimchi 3-pack.
Living foods
Why the wait matters
We don't rush good food. While mass-produced kraut is quick-pickled with vinegar or hurried out in days, ours undergoes a slow, traditional 4 to 6 month wild fermentation. That patient aging lets waves of beneficial lactic acid bacteria flourish, fully breaking down the cabbage for better bioavailability and developing a rich, complex, tangy flavor.
The long ferment also generates postbiotics: beneficial compounds and organic acids made by the probiotic microbes, associated with gut lining integrity and immune health. Raw, alive, and honest. That is the whole point.
Naturally gluten-free · no added sugar, vinegar, or preservatives · nothing you can't pronounce.
From real kitchens
What people keep telling us
Good to know
Questions about the shelf
Are your products organic?
Many of our core vegetables are organic or from local organic farms. Certified Organic beets in the Beet Kvass and Ginger Beets, local organic napa cabbage and cucumbers, and Central New York family-farm cabbage for our krauts. Secondary aromatics and spices come from trusted conventional partners.
Are they vegan and gluten-free?
Everything is 100% gluten-free, with no added sugar, vinegar, or preservatives. Almost the whole line is vegan too, the one exception is our Traditional Kimchi, which uses real anchovy sauce.
Do you offer free shipping?
Free on every order over $100. Under that, it's calculated at checkout by weight and zip code. We ship Monday through Thursday across the continental US.
What if a jar arrives warm?
No worries, live ferments are kept safe by their own natural acidity, so a warm trip won't spoil them. Refrigerate on arrival and they'll firm right back up.
From The Daily Brine
More from our kitchen
Local History
Kraut Country
How a dairy valley in Cortland County became the cabbage capital of Central New York.
The Land
What the Glaciers Left Behind
Why the Finger Lakes Region grows cabbage worth fermenting, starting with the last ice age.
History
The Women Who Worked These Fields
From farmhouse crocks to the kraut factory line to the Land Army, women have always kept Upstate New...