Kimchi is a traditional Korean pickle consisting of lacto-fermented vegetables, often fermented in a spicy seasoning paste. Kimchi is rich in vitamin C, A, thiamine (B1), riboflavin (B2), carotene, calcium, iron and contains live lactic acid bacteria. Kimchi is often made with wombok (chinese cabbage), however we make kimchi with many different vegetables! Enjoy with eggs, meat, salads, sandwiches, stir-fry's, rice, noodles, soups, stews, toast or straight from the jar!