Since its inception, Cleveland kitchen (formerly Cleveland herb) is dedicated to spreading the love of probiotic-rich fermented foods. Popular sauerkraut products such as Gnar Gnar, Classic Caraway and Whiskey Dill are available nationwide in the breathable stand-up pouches known today, with which the natural fermentation process can be continued.
After developing the recipe in collaboration with Korean chef Heejung Gumbs from Cleveland, it has now launched another fermented cabbage dish: kimchi. This variety is made with fresh garlic, vegetables, crispy carrots, and Korean gochugaru peppers for a touch of warmth.
“Our team is excited to introduce our version of kimchi to consumers when we were introduced to the dish at a very young age by our grandmother, who loved to share the tasty local cuisine with our family,” said Co-Founder and CEO Drew Anderson. “Our hope for this flavorful, fresh, and authentic take is to provide another entry point into gourmet fermented foods for those curious about the unmatched taste and health benefits.”
Gumbs, who is also the recipe developer and head chef at Korea House, her family’s restaurant, says she was thrilled to work with Cleveland Kitchen on the project.
“Our family has had a close relationship with the founders of Cleveland Kitchen for over a decade, and I was very excited when they asked to work together on this particular project,” she explains. “Kimchi is a real treasure in Korean cuisine. Working with Cleveland Kitchen and being able to share the healthy and tasty cuisine of my community in America has been a very fun and rewarding experience. ”
Order bags of Cleveland Kitchen’s Classic Kimchi online at your website.
