THE PICKLE
Journey

Finding a good pickle can be a real struggle.

They’re often too salty, soggy, or filled with preservatives.

Thus began my journey into becoming a self-taught home pickler. Being raised in a Korean household I naturally grew up eating fermented foods and pickled veggies. Although these would be considered the side dishes ("banchan"), for me they were often the highlight of the meal. 

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My vision was to create a pickle so delicious that it could

be enjoyed all on its own. As I started to explore the world 

of pickling I realized there were few who used any other

produce aside from a cucumber. It was so strange to me 

as you can pickle almost anything. I started to brainstorm

a list of vegetables I could ferment, and from there began to play with combinations that pair well together. It took many batches gone wrong and a whole lot of

experimenting before finding the right balance and

bite into what is now this venture.

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It wasn't until I found myself in a pickle during the middle of the pandemic that I paved way for this dream to unfold. After being forced to cancel my very first international yoga retreat as an instructor and several discouraging moments

ironically the idea came to me. What started off as a hobby gifting jars to family and friends has quickly turned into a

life-long journey. It has been one wild, humbling ride and I 

truly couldn't do it without your support. Thank you

from the bottom of my heart.