Throughout the year, a variety of field-grown cabbage are used, like Early Wakefield, Napa, Savoy, and Green, hand-chopped with big slices of carrot and radish. Just the right amount of onion, garlic, ginger, and chili. (Just how spicy is it? It’s safe to say medium-hot. It's nice to be able to taste something else besides chili.) Each batch is barrel fermented and reflects the seasonality of the ingredients. And always, made with 100% pure Himalayan pink salt.