Fermented Carrots and Onions — Probiotic Vegetables
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Tangy, lacto-fermented kimchee made with traditional methods. Shelf-stable pint with live cultures — bright flavor for sides, sandwiches, and cooking.
By Amos Miller
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Traditionally lacto-fermented vegetables made using time‑honored fermentation. This kimchee is produced by an Amish association producer and offers a bright, tangy flavor from natural fermentation.
Store in a cool, dark place. Refrigerate after opening and use clean utensils to preserve quality.
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