Volcano Kimchi uses organic pears to kickstart the fermentation process for their natural, raw, probiotic kimchis—no cane sugar here. These crunchy slices of Napa cabbage are tangy, sweet-sour, spicy, and crazy addictive. Serve traditionally with noodles, bibimbap, and in kimchi stew; or anywhere you'd serve traditional pickles (think burger night, charcuterie platter, sandwich spreads, and more), alongside a platter of savory grilled meat, or just snack straight out of the jar with a cold beer close at hand.
• Napa Kimchi: napa cabbage*, radish*, green onion*, onion*, red bell pepper*, chili powder, garlic*, ginger*, pear*, shiitake mushroom powder*, kelp*, French grey sea salt, water (*organic).
• Bok Choy Kimchi: bok choy*, radish*, green onion*, onion*, red bell pepper*, chili powder, garlic*, ginger*, shiitake mushroom powder*, kelp*, french grey sea salt (*organic).
• Jicama Kimchi: jicama, green onion*, kimchi sauce (onion*, pear*, garlic*, ginger*, red bell pepper*, chili flakes, brown rice flour*, shiitake mushroom powder*, kelp powder*, French grey sea salt, water) (*organic)
• Smokeshow: cabbage*, radish*, onion*, Korean chili powder, green onion*, sundried sea salt, mustard greens*, red bell pepper*, garlic*, shittake mushroom powder*, ginger*(*organic)
• Naked and Famous: red cabbage*, green cabbage*, jicama, sweet potato*, mustard green*, onion*, pear*, ginger*, water, sea salt (*organic)
