Kimchi Pancakes by Volcano Kimchi
Size: 8OZ (226 gms) 2 Pancakes; 1 Piece 113 gms
- Crispy, chewy, spicy and slightly tangy, these vegan kimchi pancakes make an irresistible appetizer or snack. Handcrafted in small batches using Volcano Kimchi’s Napa Cabbage Kimchi and a grain-free organic flour blend, the result is a celebration of flavors and texture. No added sugars, vinegars, or preservatives. This is precooked and ready to reheat. Ready in just four minutes.
- Gluten Free.
- Probiotics + Fiber.
- Handcrafted in small batches.
- Locally sourced organic ingredients.
- Honors Korean traditional Wild-Fermention.
- An effortless staple. Your daily ritual.
HEATING INSTRUCTIONS
Oven: Preheat oven to 350°F-400°F. Heat for 8-10 min.
Frying Pan: In a non-stick pan, heat pancakes on medium-high heat for 2-3 min. or until crispy.
Flip and heat for an additional 2-3 min.
Dipping Sauce: Mix together equal parts soy sauce and vinegar, a dash of sesame oil and sesame seeds.
Ingredients: Filtered Water, Organic Napa Cabbage Kimchi (Organic Napa Cabbage, Organic Radish, Organic Green Onion, Organic Mustard Green, Organic Red Bell Pepper, Chilli Powder, Organic Garlic, Organic Ginger, Organic Shitake Mushroom Powder, Organic Kelp, French Grey Sea Salt), Organic Rice Flour, Organic Tapioca Starch, Rice Bran Oil
FREE HOME DELIVERY IN THE BAY AREA and also shipped all over USA.
Enjoy Free Delivery Throughout the Bay Area:
- Fridays: Milpitas, Santa Clara, and San Jose (Eastern and Southern).
- Saturdays: Morgan Hill, Milpitas (Northern), Fremont, up through San Ramon, Dublin, and Tracy.
- Sundays: Sunnyvale, Los Altos, Palo Alto up through San Francisco, Cupertino, Saratoga, San Jose (Downtown and Western).
About Volcano Kimchi: San Francisco’s Finest Artisan Ferments
From Temple Crock Pots to San Francisco
I was born in South Korea, and grew up in a Buddhist monastery where every meal included a variety of home-grown and locally-harvested vegetables, served in an array of vibrant and nutritious ways.
Some of my earliest memories are of sneaking away to steal bites of kimchi from the assortment of crock pots that lined the temple walls. I came to San Francisco in 2001, and while San Francisco is now home, the memory of those flavors is as fresh today as it was then.
In the temple, we learned that food prepared with intention and care carries that energy to everyone who eats it.
This is the guiding inspiration.
Aruna Lee, Founder & Fermentress
#SprunoFreshHealthy
