Mustard Leaf Kimchi

Organic mustard greens, organic carrots, organic onions, organic apples, organic garlic, organic ginger, organic green onions, red peppers, gochugaru (red chili flakes), fish sauce/tamari, sea salt. Time to roll out the cruciferous vegetables! Mustard greens are packed with a ludicrous amount of phytonutrient phenols, glucosinolate producing isothiocyanates (ITCs), vitamin K, vitamin A, calcium, vitamin E, and iron. All from a plant you can find in a ditch. Luckily for you, I don't source my mustard greens from a ditch. They are certified organic. The kimchi itself is delicious. You get the pepperiness of the mustard greens with a different mouth feel compared to the Napa cabbage. I've tried making kimchi with kale, and it came out creepily crunchy. This, my friends, is different. Mustard has a chewiness to it that feels substantial, but in a savory way. It's totally great for you and is very good. Please let me know if you want yours made vegan!  Please keep refrigerated. A word about