Sixteen farms, one kitchen, a true heart.
Narichan began in 2018 in Iksan, in Korea’s National Food Cluster, with a simple promise: food made with a true heart.
Grown nearby
Each year we contract-grow napa cabbage with more than sixteen farms around Wanggung, Iksan. Knowing the farmers means knowing the cabbage.
Made by hand, checked by machine
Cabbage is salted, rinsed and filled leaf by leaf by our team. Then every pack passes X-ray inspection and metal detection before it is sealed for shipping.
Certified, start to finish
Our kitchen is HACCP and FSSC 22000 certified and registered with the U.S. FDA. We publish the certificates so you can read them yourself.
Kimchi, and what comes after
From our white-kimchi drink Kimchimi — a SIAL Paris Innovation selection — to three-minute kimchi powder, we keep finding new ways to bring kimchi to the table.
From field to box
1Brining
2Seasoning by hand
3X-ray inspection
4Chilled packing