The Spicy Hermit is a woman-owned BIPOC small business preserving local seasonal bounty via kimchi. Inspired to make kimchi by watching her halmoni, or grandmother, Eunice Chang, the founder and manager, crafts traditional and seasonal kimchi using fresh produce from local farms  and time-honored fermentation methods. What is kimchi? Simply put, kimchi is a delicious product resulting from seemingly magical alchemy of vegetables and spices. All kimchi from The Spicy Hermit is raw, gluten-free, and vegan, and manufactured at each produce’s seasonal peak. The Spicy Hermit’s mission is to preserve local produce through the seasons while still maintaining and enhancing their natural nutritious qualities.

In addition to the traditional napa cabbage, The Spicy Hermit offers other flavors such as green cabbage, radish, turnip, mustard greens collard greens. When in season, other varieties such as bok choy, kohlrabi carrot, butternut/winter squash, green garlic, broccoli rabe, sweet onion are offered. Kimchi makes for a wonderful side dish (like pickles) as well as being a highly flavorful seasoning for many dips and sauces. 

A note on the name: spicy is self-evident, though not all kimchi is spicy; hermit comes from the fact that Korea was once called the ‘Hermit Kingdom.’

All kimchi is made at a certified, commercial kitchen and  is inspected by North Carolina Department of Agriculture.