This small-batch mildly spicy kimchi is made with local/organic bok choy, organic daikon radish, and scallions. Seasoned with Korean-style crushed red pepper powder, gochujang (see description below), Himalayan pink salt, Red Boat fish sauce (contains anchovies + salt), and organic coconut sugar.

*For this recipe we used gluten-free gochujang, a spicy and savory Korean red chili pepper paste (contains water, tapioca syrup, brown rice, red pepper powder, salt, alcohol (to preserve freshness), garlic, and onion).

One glass pint.