This ‘white kimchi’ is made by fermenting bok choy with Sonoma kombu and organic miso. It’s a great vegan

alternative to traditional kimchi, as well as much milder in spice. Pairs perfectly with rice, eggs, sautéed greens,

curries, stews, lightly grilled meats and raw tuna.

Ingredients: bok choy*, white miso* (whole soybeans*, handmade rice koji*, sun-dried sea salt, Blue Ridge Mountain well water, koji spores), garlic*, ginger*, kombu*, salt, spices*.
*Indicates Organic Ingredient