Made in House

Kimchi takes time 🌶️⏰‼️

What starts as fresh veggies, salt, garlic, gochugaru, and aromatics slowly transforms over days (sometimes weeks!) into something crunchy, tangy, spicy, savory, and packed with flavor 💥

Fermentation is personal — every family, kitchen, and generation does it a little differently. That’s part of what makes Korean food so special ❤️

Around here, kimchi is one of the foundations of our kitchen. We currently have 4 to choose from!!

🥬Fresh Napa Kimchi: Crunchy fresh napa cabbage & thinly sliced fuji apples tossed in a fermented gochugaru garlic vinaigrette with Korean toasted sesame and scallions.
🥒 Daily Pickle: Organically grown house-pickled cucumber, gochugaru brine, garlic, Korean toasted sesame, & cilantro.
🥬Kale Kimchi: Our traditionally fermented kale kimchi is a weeks long labor of love.
🫜Daikon Kimchi: Hand cut daikon radish, fresh scallion, & gochugaru- a crunchy, tangy, lightly spiced seasonal favorite!!

Or get the Kimchi Trio to sample a few 👀

Gut-friendly. House made. Always delish.