Kimchi - Plenty Roots

Inspired from cooking for a friend who went through cancer treatment in 2014, I decided to bring anti oxidant ingredients into a jar. Using organic roots grown in California naturally fermented in the style of a traditional Korean Kimchi ‘Dong Chi Mi’, It’s a true harmony of Yin and Yang and I hope this brings balance to your health and mind. Ingredients: *Red Beets, *Carrots, Water, *Yellow Onion, Sea Salt, *Ginger, *Dried Orange Peel, Flavor and Pairing: Tara Duggan from the San Francisco Chronicle described Plenty Roots as “earthy and floral” with a hint of ginger and orange at the end. This kimchi is not spicy, but is quite tangy and has an amazing crunchy texture. One of the favorite ways I enjoy this kimchi is with a steak and mashed potato. I often serve a bowl of this kimchi on the side of a whole bird or a block of rib eye steak at a special holiday dinner table. It goes well with any meat dish and the striking ruby red color never fails to wow the guests. I also add it t