BIODIVERSE · ALIVE · NUTRIENT DENSE

    American Kimchi

    Kimchi heat, built on American farmers market produce.

    Our take on kimchi, made with San Diego County cabbage and daikon instead of anything imported. Gochugaru brings a slow, warm heat while shiitake and kombu layer in deep plant-based umami. Biodiverse, wild-fermented and never heated, it lands somewhere between a classic kimchi and a spicy kraut — and it goes on everything from eggs to burgers.

    Bold, funky, a slow-building heat.Medium heat
    $15 · 16oz$25 · 32ozOrder for pickup or delivery
    16oz jar of Purple Gut American Kimchi, biodiverse, alive kimchi made in San Diego

    What's in the jar — the full label

    This is the complete ingredient list, exactly as it is printed on the physical jar. Nothing hidden, nothing pasteurized out.

    • Red + Napa Cabbage
    • Daikon Radish
    • Carrot
    • Green Onion
    • Gochugaru
    • Garlic + Ginger
    • Shiitake + Kombu
    • Apple + Agave Syrup
    • Sea Salt

    What a few of these mean

    • GochugaruKorean chili flake — no vinegar burn.
    • Shiitake + KombuSea-and-earth umami, plant-based.
    • Apple + AgaveWild sugars that feed the microbes.

    See the current batch

    Every jar of American Kimchi traces back to a numbered batch. We publish the fermentation days, measured pH and lab data for each one — including batch #033, the batch in jars right now.

    View batch #033 data

    Where to buy in San Diego

    Find American Kimchi every Saturday at the Vista Farmers Market, every Sunday at the La Jolla Open Aire Market, and Thursdays at the Oceanside Morning Market — plus free hand delivery from Vista to Chula Vista.

    Where to buy Vista SaturdaysLa Jolla Sundays

    Always refrigerated, never shelf-stabilized. Keep your jar cold and the living cultures keep working.