Throughout the year, we use a variety of field-grown cabbage, like Early Wakefield, Napa, Savoy, and Green, hand-chopped with big slices of carrot and radish. Just the right amount of onion, garlic, ginger, and chili. Just how spicy is it? Its safe to say medium-hot. We like to be able to taste something else besides chili. Each batch is barrel fermented and reflects the seasonality of the ingredients. And always, made with 100% pure Himalayan pink salt.
Wild-fermented
Raw
Vegan
Gluten-free
Probiotic
Enzyme-rich