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.
An incredible question. Here’s a short list:
Here’s a slightly less short list:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Short answer: no. You Betcha Kimchi is local by design. We use all local veggies and distribute only in the upper Midwest. It’s not that we don’t love our kimchi-loving friends in Alaska and Vanuatu, but it’s our mission to serve a more local food system. Cabbage grows just about everywhere so we encourage you to find a local fermenter near you. Are you in the Upper Midwest but don’t see You Betcha in your local grocery store? Well heck, let us and them know and hopefully we can change that!