Our lacto-fermented Hausmade Kimchi is inspired by the traditional Korean methods, but we make it with a Minnesota twist (a little less heat). We julienne napa cabbage, daikon radish, carrots, and green onion and mix it with garlic, ginger, fish sauce, honey, chili paste, sesame seed, and tamari gluten-free soy sauce. Our Kimchi is fermented in-Haus for two weeks.

• 16 oz of delicious Hausmade lacto-fermented Kimchi

• Made by the friendly, surly, and creative smokers in the historic Dewitt-Seitz building

• Keeps well in your fridge for about a month