Fermented Vegetables produced between 2011-2018. Legacy library selections of the extensive Anandamide history. Once it’s gone, it’s gone. Everything here very limited.
Master Kasu Kimchi - cabbage, daikon, broccoli, forbidden rice wine lees, shallot, garlic, green onion, leek, maui onion, ginger, turmeric, galangal, master dehydrated ferments blend (anandamide 2013-2019), thai chili, warren’s tonic jun vinegar, san diego sea salt (raw local produce fermented 2013-2019)
Earth’s Umami Kimchi - cabbage, daikon, broccoli, cauliflower, green onion, onion, garlic, ginger, shallot, onion sprout, carrot, mung bean miso, tamari, lemongrass, jalapeño, shiso, thai chili, bhut jolokia, chipotle chili, chile pasilla molido, san diego sea salt (raw local produce fermented 2013-2017)
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