01/15/2026
🐑🥬 Gimjang Season — Sharing Fermentation Beyond Bread
This time of year holds special meaning in Korean culture. It’s called Gimjang — a communal, labor-intensive tradition where families and communities gather in late autumn to make large batches of kimchi to last through the winter.
Growing up half Korean, fermentation was more than a technique in my home — it was a way of caring for each other, planning ahead, and preserving culture.
Just like sourdough, kimchi is alive. It changes with time, temperature, and patience. There’s no rushing it.
This week, I made a very limited batch of traditional kimchi as a small nod to Gimjang season. It’s my way of sharing both my heritage and my love of slow, intentional food with this community.
🫙 Small batch
🥬 Traditionally fermented
🍂 Seasonal release
DM to order.
Available while jars last.
