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Aruna Lee and family (Peter and Leon).
About
Aruna was born in South Korea and grew up in a Buddhist monastery where home-grown vegetables were at the heart of every meal. She launched Volcano Kimchi in 2014 with the aim of creating a high-quality, vegan kimchi reminiscent of her youth. Aruna’s kimchi is organic, vegan, gluten-free, and has no refined sugars. It‘s traditional with local flare, and uniquely delicious.
Sourcing
Aruna sources most of her ingredients for her kimchi and sauces from local organic growers. For the brining process, she uses a high-quality French grey sea salt, and enhances all her kimchi with seaweed harvested in Maine. She believes that ingredients and practices that support the earth also make for a superior product.
Fun Fact
Don’t be scared if you find upon opening a jar of Volcano Kimchi that it is bubbling over! That’s the probiotics at work, creating an effervescence that’s good for the gut and tasty too.
Location
San Francisco, California
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In the 1950s, brothers Al and Del Gotelli developed a machine for sorting and sizing cherries, which made the process of shipping them much more efficient. They patented and began manufacturing their invention, which soon was in use all over the West Coast.
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About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »