I thought all kimchi is vegan?
Our #1 most asked question. Traditionally kimchi is NOT vegan. Fish sauce, small salted-shrimp, or other seafood creatures as used as an ingredient. The main focus is to highlight the umami taste, which comes from the glutamates. However, we did not nor legally could we make our own fish sauce so we set out to deliver a replacement. We find it lazy to simply leave out an ingredient that adds a taste profile. We developed our “Umami Mix” which is composed of land and sea vegetables that are high in glutamates.
I left my jar of kimchi on the counter for one day, is it still good?
YES. Fermented food should be kept refrigerated to keep the natural fermentation process slowed but not stopped. If you left it on the counter it just started fermenting more. You may notice some bulging of the lid and some brine leaking. These are all signs of fermentation. Don’t worry just slowly open over sink to release CO2 and allow any brine to drip. Then close and refrigerate.
FOOD SAFETY DISCLAIMER: If you notice any unusual growth or unusual odors by all means contact us or dispose.
What are Fermented Foods?
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. (Wikipedia, https://en.wikipedia.org/wiki/Fermentation_in_food_processing)
Simply it’s using microbes to naturally preserve, in our case fresh vegetables. While at the same time increasing the nutritional value or increasing many other health benefits.
Where are your products made?
All of our products are made at our “Pickle Plant” in San Antonio, TX, USA. We are a licensed food manufacturer with commercial facilities that are state inspected.