From our farm to your fork
From our fields to your soul
We grow most of the vegetables used on our little farm.
Do you like kimchi?
You'll love our Kimchi Chips!
Surprisingly delicious!
Made with our nappa cabbages, we use our delicious kimchi naturally fermented and then we freeze-dry the kimchi to create our amazing and tasty Kimchi Chips.
Crispy and bursting with flavors revealing all the nuances of Kimchi.
Our delicious Kimchi is made from our nappa cabbages! They are harvested early in the morning, washed, and immediately salted to preserve their freshness. We let the salt work for a few hours, then rinse everything thoroughly. We then add garlic, ginger, gochugaru peppers and green onions to the nappa cabbage. This is followed by a joyful and festive mix of incredible aromas. Fermented for a few days and… the magic happens!
You like kimchi but find it a little too spicy?
We have just the thing for you! Try our Kimchi Latte version!
It’s a milder version (with 10 grams of gochugaru peppers per kilo of cabbage) that we’ve enriched with yogurt. It’s exquisite and flavorful—sweet and creamy! Gochugaru is the pepper we use to make our kimchi.
It retains a subtle spicy kick but is mild on the palate.
From our fields to your soul
We grow most of the vegetables used on our little farm.
Fermented vegetable
What’s that?
Lacto-fermentation is an ancient food preservation technique that has recently been gaining interest. If it fell into disuse, in favor of the sterilized canned at the beginning of the 20th century then the refrigerator, it remains no less interesting on the nutritional and gustatory plans. That’s why it is very popular among those who are discovering its virtues today, and rightly so: a fermented vegetable contains up to 10 times more vitamin C than the same fresh vegetable! .