Kimchi - Plenty Roots
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Inspired from cooking for a friend who went through cancer treatment in 2014, I decided to bring anti oxidant ingredients into a jar. Using organic roots grown in California naturally fermented in the style of a traditional Korean Kimchi ‘Dong Chi Mi’, It’s a true harmony of Yin and Yang and I hope this brings balance to your health and mind.
*Carrots, *Red Beets, Water, *Yellow Onion, Sea Salt, *Ginger, *Dried Orange Peel,
Made with Organic Ingredients. No Sugar, Gluten Free, Vegan.
Flavor and Pairing:
Tara Duggan from the San Francisco Chronicle described Plenty Roots as “earthy and floral” with a hint of ginger and orange at the end. This kimchi is not spicy, but is quite tangy and has an amazing crunchy texture.
One of the favorite ways I enjoy this kimchi is with a steak and mashed potato. I often serve a bowl of this kimchi on the side of a whole bird or a block of rib eye steak at a special holiday dinner table. It goes well with any meat dish and the striking ruby red color never fails to wow the guests. I also add it to sushi rolls, spring rolls, sandwiches, etc. Adding it to a salad for extra texture and tanginess is also another good way to enjoy.