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A Minnesota twist on the Korean classic.

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Grown and handmade in Minnesota.

You Betcha Kimchi is a Minnesota grown business started by Iman Mefleh and Joe Silberschmidt, a young vibrant couple with a passion for bold fermented flavors and sustainable agriculture. These entrepreneurs began with the vision of a tasty Minnesotan take on kimchi using all locally grown, organic veggies. And so it began in 2013 by chopping cabbage in the laughably little kitchen of their south Minneapolis apartment, raising the eyebrows of neighbors with kimchi’s formidable aroma. Friends and family, then friends of friends, then farmer’s markets began to catch the kimchi fever. The project quickly outgrew its pot and as You Betcha grew, so did its partnerships with local farmers. After a year of growing the veggies themselves, Iman and Joe now work directly with Minnesota and Wisconsin organic farms and this direct sourcing allows them to ensure the highest quality ingredients and lend the fullest possible support to local farmers. Even the ginger is local which means that it’s never cured and has an unmistakably signature zing. You Betcha Kimchi is proud of their product and hand-make each and every batch themselves. It’s currently available at The Wedge Co-op, Seward’s Franklin Street Co-op, all 3 Lakewinds Co-op locations, Eastside Co-op, Linden Hills Co-op, The Herbivorous Butcher, Harvest Moon Co-op, River Market Co-op, CityFoodStudio, Coalition Restaurants, Butter Bakery Cafe, The Northeast Farmer’s Market (and occasionally others) and we’re keeping our eyes peeled for new ways to get our kimchi on more plates.

FAQ

Everything you ever wanted to know about kimchi and a little extra!

What is kimchi?

Kimchi is originally Korean and it is used as a condiment with almost every meal. In Korean, kimchi simply means “salting of vegetables” and it is their national dish as they’ve been eating it for some 1400 years. While cabbage is usually the base, there are hundreds of varieties of kimchi with bases from radishes to watermelon rinds. Our recipe is tailored to the Minnesotan palate and growing climate. We use raw, fermented cabbage, radish, carrots, onion, garlic, ginger and chilies. We often describe it as Korean sauerkraut. We use it as a condiment on almost everything, though it does go great as a side salad or post-meal digestive aid.

What do you eat it with?

An incredible question. Here’s a short list:
Everything

Here’s a slightly less short list:

  • Brats and Hotdogs
  • Eggs and Breakfast Scrambles/Omelets
  • Burgers
  • Reubens
  • Grilled Cheese Sandwiches
  • Peanut Butter Sammies (Think of it with pad thai. Trust us, it works.)
  • Potato Salad
  • Pizza (seriously)
  • Tacos
  • Soups and Stews
  • Avocado (take out the pit, fill it with kimchi)
  • Stir-fry
  • Pad Thai
  • Rice and Beans
  • Pork Sliders
  • Short-Ribs
  • Tempeh Bakes
  • Kimchi Fried Rice
  • Ramen
  • Straight outta the jar

Also the kimchi juice is great for cooking (though you’ll kill the probiotics), to drink for a major immune boost, or as a Bloody Mary mixer.

How is your kimchi made?

We use all organically grown vegetables in our kimchi. The vegetables are chopped and then fermented in a salt water brine for about a week. Because the vegetables are submerged in the brine, it creates an environment for certain bacteria to thrive, which are the fermenting agents. The process of fermentation gives kimchi its sour flavor, yet no vinegar is used! Once the kimchi is fermented, we pack it into jars and refrigerate them to slow down the fermentation process.

How should I store my kimchi?

Kimchi should be refrigerated upon purchase (do not wait until you open it) to preserve the taste and prevent any spoiling. When we ferment the kimchi, we keep a close eye on it to make sure all the vegetables are submerged under the weights and brine. You may be a fermenter yourself, but to stay on the safe side, please keep our product refrigerated.

How long does kimchi keep?

Properly refrigerated, it will last for at least one year in the fridge. Check the made on date on your jar to make sure it’s still good.

Isn’t Kimchi really healthy?

Yup. Health.com listed kimchi as one of the top 5 healthiest foods in the world. Not only are there many healthy organic vegetables in there packed with a variety of vitamins and minerals, the raw fermentation creates loads of probiotic bacteria which are essential for a healthy digestive system and overall wellness. In fact, 80% of your serotonin (the chemical which is most responsible for our wellbeing and happiness) is produced in your gut. Here at You Betcha Kimchi, we feel great.

Is it vegan?

Yes! While many traditional kimchi recipes use fish sauce and/or shrimp paste, ours uses simply veggies, salt and water. It’s vegan, gluten-free, dairy-free, raw, probiotic, lacto-fermented, organically made, and all sorts of other adjectives such as fun and kind to others.

Where do you make your kimchi?

We make our kimchi at a shared commercial kitchen and processing center called The Good Acre City in Falcon Heights near the State Fair Grounds. The Good Acre frequently holds cooking and food/agriculture-related classes, check them out at www.thegoodacre.org. We are proud to hand make every batch there alongside many amazing local food and farmer entrepreneurs.

Are your vegetables really all from Minnesota?

In 2016, most of our vegetables came from Sogn Valley Farm in Cannon Falls (MN), Seven Songs Farm in Kenyon (MN), Seeds Farm in Northfield (MN), Good Turn Farm in Amery (WI), Hungry Turtle Co-op in Amery (WI) and Growing Lots Urban Farm in Minneapolis (MN). We occasionally buy from local farmer’s markets or Co-op Partners Warehouse in Saint Paul. We try to produce as much kimchi as possible while local vegetables are in season because there is just no substitute for fresh, local vegetables even, or especially, though we ferment them.

We are always working to expand our network of local, organic farms and know how important it is to support local economies and good environmental stewardship. Even with our expanded network, there have been times when we’ve run out of a certain ingredient and had to supplement organic veggies from out of state. It’s rare, but when it happens we label our jars to remind you to please welcome the out-of-towners.

Why is your kimchi so expensive?

Well there’s a lot of reasons we can’t sell our product for $2.99 a jar. You Betcha Kimchi is as much a mission as it is a business. We founded this company as a means to support local Minnesota agriculture. We use the finest organic ingredients because it makes the best product and supports local farmers who deserve it. It’s more expensive because it’s a lot harder to grow without chemicals and as farmers ourselves, we know that and will pay for it. And we pay farmers better by sourcing direct without paying a middle-man. We are proud of that and have no intention of doing anything less. We also pay our employees who hand make each batch a living wage, another core tenet of our business. And finally, kimchi is expensive to make, period. There’s a lot of ingredients, refrigerated storage is more expensive, and it’s labor intensive, so even if we didn’t use the best stuff available, it would still be on the pricier side of things in the grocery store. That said, we also value that quality organic food be available for everyone. I believe our price is extremely competitive given the caliber of our kimchi, feel free to compare with any other brands at the co-op or farmers markets.

Are your jars returnable?

Oh heck yep. Return your jars to us at the Farmer’s Market or to CityFoodStudio for $1 discount towards your next jar. If you wash them out first and peel off the label, double points which could very well earn you the highest of fives. We sanitize returned jars and reuse them. Unfortunately we do not extend our return discount to stores, so you have to come see us face-to-face! If you can’t return the jar, please reuse it or recycle it.

Contact Us

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Excited to see you at the Northeast Minneapolis Farmers Market this morning! 9-1 on University and 7th in Nordeast. Pick up a jar for your BBQ or your Bloody Mary! ... See MoreSee Less

6 days ago  ·  

Kimchi fried rice with a poached egg and some uffda n sriracha. The. Best. #spicyfridays #heckyeah #iownthisbusinessandstilleatkimchieverysingleday ... See MoreSee Less

2 weeks ago  ·  

Shout out to Natural Food Co-op in Litchfield, MN and Prairie Roots Food Co-op in Fargo, ND for picking up You Betcha Kimchi!! New friends, throw kimchi on brats, eggs, tacos, fried rice, noodles, taters, sammies, or atop your favorite fork for a healthy, tangy mouth-kick! ... See MoreSee Less

1 month ago  ·  

Sometimes you gotta stop and realize that all the little steps have gotten you somewhere big. Feeling so grateful for all the little steps that have taken our business from a hair-brained idea started in a very fragrant apartment to having our kimchi in most of the co-ops in the Twin Cities and as of last week, available through a proper distributor, Co-op Partners Warehouse. So soon You Betcha Kimchi will be available all across the upper midwest! Please let us know if you have a store in your town or neighborhood that would be a good match for us! We love what we do, thank you for your support! ... See MoreSee Less

2 months ago  ·  

You Betcha Kimchi updated their cover photo. ... See MoreSee Less

2 months ago  ·  

Just another day at the office. ... See MoreSee Less

2 months ago  ·  

Start 'em young! #kimchibirthright #kimchitopmodel #firstwordlactobacillus #myparentsarenuts #wheresthemilk ... See MoreSee Less

3 months ago  ·  

Thanks @eatforequity for putting us on their amazing banh mi with our friends from @tempehtantrum at May Day! Deeeeeelish. ... See MoreSee Less

3 months ago  ·  

Look for You Betcha Kimchi featured at the MayDay Parade and Festival this Sunday! Local unstoppable wizard Emily Torgrimson and Eat for Equity Minneapolis will be making delicious Tempeh Ban Mi Sammies with a shot of our Minnesota Nice for a little extra tang! Yummmmmm. ... See MoreSee Less

3 months ago  ·  

Excited to kick off farmers market season this Saturday at the Mill City Farmers Market opening day!! Come downtown to say hello and grab a jar of kimchi between 8am-1pm. Looks to be better weather than today (low bar, but still)... We will be at the Mill City Farmers Market the first Saturday of every month and at the Northeast Minneapolis Farmers Market every 2nd and 4th Saturday. ... See MoreSee Less

3 months ago  ·