Throughout the year, we use a variety of field grown cabbages, such as Early Wakefield, Napa, Savoy and Green, hand chopped with large slices of carrots and radishes. Just the right amount of onion, garlic, ginger and chili.
How spicy is it? It's safe to say medium hot. We like to be able to taste something other than spicy.
Each batch is barrel fermented and reflects the seasonality of the ingredients. And always made with 100% pure pink Himalayan salt.