A counter-top habit that got out of hand

Stitt Ferments started as an excuse to keep a jar of cabbage on the counter and see what happened. It's grown into a small-batch kimchi habit: no vinegar, no shortcuts, no starter culture — just salt, patience, and whatever the ferment decides to do.

Every batch is logged, tasted, and (usually) approved before it leaves the kitchen. Some batches are better than others. That's fermentation.

Traditional Napa Kimchi

배추 김치

Small Batch · 8 oz · Naturally Fermented · Keep Refrigerated