About us
Meet the Maker, Mary Nguyen
We’re passionate Fermenters & promote Happy, Healthy Guts!
We’re passionate about Fermented foods because they can provide probiotics that help keep the gut microbiome diverse and healthy.
Our kimchi is traditionally made with vegetables and aromatics like radishes, carrots, scallions, cabbage, garlic, ginger, apple, onion, glutinous flour, cane sugar, red pepper flakes, fish sauce, shrimp paste, plum syrup, amino acids, but any vegetable can be fermented and packed with umami.
Vegan options are available!
Who and what inspired you to explore fermentation?
“I grew up with my mother and our relatives fermenting all different kinds of vegetables, grains, fish, and more.
I have tasted so many umami packed dishes in my life. In adulthood I learned about the infinite benefits it serves most of us and through many experiments of my own I have incorporated my own style of fermentation. Flavors and knowledge on this staple still honors Korean traditions, a beautiful fusion of both. It plays a vital role in preserving my cultural heritage and identity.”
What’s your favorite ferment?
“My favorite ferment at the moment would be my fermented garlic scapes AND garlic scape kimchi. Both are so different in processes, and flavors but both pack such a bold punch in tang, crunchiness while still oozing with a subtle garlic taste!
I had purchased 10lbs of scapes from my amazing farmer, forager, fellow fermenter friend; a complete surprise how they turned out so well.”