About
Launched by founder and “fermentress” Aruna Lee in 2014, Volcano Kimchi is a San Francisco-based producer of vegan and organic kimchi. We also produce sauces and other specialties.
The Magic is in the Making
We source locally and hand-make our kimchi in small batches for constantly fresh seasonal products. We believe in sustainability, packing our kimchi in glass jars, never plastic. We are committed to producing flavor-rich vegan kimchi without added sugar. Volcano Kimchi is always well-balanced, never too salty, with just the right amount of spice to suit all palates. You’ll lava it!
Aruna’s Story
I was born in South Korea, and grew up in a buddhist monastery where every meal included a variety of home-grown and locally-harvested vegetables, served in an array of vibrant and nutritious ways. Some of my earliest memories are of sneaking away to steal bites of kimchi from the assortment of crock pots that lined the temple walls. I came to San Francisco in 2001, and while San Francisco is now home, the memory of those flavors is as fresh today as it was then. This is the guiding inspiration I use in preparing each batch of Volcano Kimchi.
Real Food Real Stories Story Slam
Volcano Kimchi founder and "fermentress" Aruna Lee shares her journey from the temples of Korea to the tents of the Bay Area's farmers market food scene and her adventures in fermenting.
Volcano Kimchi on NBC
VK's Aruna Lee did a quick Napa Cabbage Kimchi making demo with NBC Bay Area host and veteran journalist Robert Handa. Serious about making kimchi, see our Make section for in-depth demos and recipes.
VK on Tyler Florence
The Food Channel star returns home and dropped by our Volcano Kimchi booth at the Ferry Building Plaza Farmers Market. We enter the frame at 3:33. Check it out.