Our vegetable ferments were developed over the course of a year, guided by extensive feedback from our local community. We prioritize sourcing produce from local farmers whenever the season allows, using organically grown cabbage, daikon radish, carrots, and beets. While our products are not currently third-party certified organic, this is a conscious choice that allows us to work with small local farmers who grow organically but may not yet have formal certification. Supporting these farmers as they move toward certification is an important part of our long-term vision.