Kombucha, kefir, sauerkraut, and kimchi. If you’ve ever been to the Co-op, or any natural foods store for that matter, you’ve no doubt ran into a plethora of fermented foods and drinks that promise a happy belly and an even healthier gut. Bubbly kombuchas to sip on with a Co-op sandwich, sauerkraut to pair with a handmade sausage, or kimchi to add to, well, just about everything.

Kimchi, a traditional, and essential, Korean food is simply salted and fermented vegetables that offer a zingy, gut-healthy punch of flavor to complement a variety of dishes. Traditionally, kimchi is eaten as a side dish, but nowadays you’ll see kimchi added to everything from avocado toast to fried rice to pasta sauce. And what’s better than a good-for-you fermented food that’s delicious, too? One that’s made right here in Skagit from locally grown veg!

Made in small batches in downtown Anacortes, Sujin’s Kimchi is family- and woman-owned and has been specializing in homestyle kimchi since the summer of 2015.

Founder Sujin Jo grew up in Korea, where as a young girl she learned kimchi recipes in kitchens with her mother and grandmother. For years, Sujin made kimchi solely for her family, until she began to notice an increase of diet-related diseases in our community. For Sujin, kimchi is a healthy addition to diets that can help tackle some of the effects of diabetes, Chron’s disease, obesity, and more. And with a mission to “fight and curb all diet related diseases in our area,” Sujin set out to share her kimchi and all its benefits with Skagit eaters. After encouragement from her son to take the leap of selling her products to the public, Sujin’s Kimchi as we know it today, was born.

Sujin first started selling her products at the Anacortes Farmers Market. Now, you can find her kimchi at her storefront in Anacortes, a number of farmers markets, and right here at the Co-op!

Made without preservatives or added sugar, Sujin has recipes for over 60 different varieties of kimchi, prioritizing local produce when she can. At her store in Anacortes, you’ll find a rainbow of kimchi in a fridge, with Sujin in the back of the store, making fresh batches in her kitchen every day.

Instead of being sweetened with sugar, Sujin’s uses fermented fruit and a homemade fish sauce to add the right level of sweetness, naturally. As far as the salt is concerned, Sujin’s says quality is everything and vital in fermentation. The flavor and quality of the kimchi is a direct result of the salt they choose to use, and that’s why they source salt exclusively from local producer (and Co-op vendor), San Juan Island Sea Salt – a winning combination!

So, if you’re looking to take your daily diet to the next level, add a few new flavors of fermented veggies from Sujin’s to your plate. You’ll boost your gut health all while supporting a local, woman- and BIPOC-owned brand!

Made with Love for a Healthy Gut: Sujin’s Kimchi