Made with the finest ingredients from local growers, Sohn Kimchi offers a variety of kimchi with
seasonal flavors. Sohn Kimchi believes that good kimchi is made from good ingredients, honest care and nature itself.

From the selection of optimal ingredients to production, packaging and design, Sohn Kimchi works
tirelessly to deliver to our customers premium kimchi, the best of nature infused with time.

Highland Napa cabbage fields in Bongpyeong-myeon, Pyeongchang-gun, Gangwon-do Province
at 600~800m above sea level (110,000 heads are used in July). We use only locally sourced Napa cabbages with different characteristics and flavors
depending on the soil and season. Cabbages are sourced from the Haenam region in the winter and spring; from the highlands of
Gangwon Province in the summer; and from the foot of Mt. Jiri in the fall.

Taepyung Salt Farm is Korea’s largest salt field covering a vast area of 4.6 million m2 in Jeung-do Island, Sinan-gun, Jeollanam-do Province.
An ecological haven, the tideland salt farm produces just 0.1% of the finest natural sea salt in the world. Taepyung salt is wholly harvested from
nature – seawater, tidal flats, sunshine and wind – and crafted by an experienced salt master. Sohn Kimchi uses only premium tideland salt from Taepyung Salt Farm.

Salt is the single most important ingredient that balances and enhances the flavors of kimchi and other food products.
We use salt from Taepyung Salt Farm harvested exclusively for The Sohn.

Wild grass found across the fields and mountains of Korea retain nature’s boundless energy.
Wild grass is gathered every season and mixed with brown sugar in traditional clay jars that aid the fermentation process.
The resulting enzyme is full of beneficial nutrients and is a delicious natural sweetener.
The generous use of enzyme in our products enhances the taste of our kimchi as it ripens.

Sohn Kimchi is manufactured in HACCP-certified facilities with a standardized brining solution formula for accurate measurement of
salinity and acidity. The formula was developed by our R&D Team that has extensive knowledge and experience in kimchi-making.
Our products are supplied through B2B and export channels, and distributed through online/offline markets and home-shopping channels.

A product communicates its identity and purpose through its packaging. Sohn Kimchi employs simple designs and bold typography to
maximize consumer convenience and to stand out from the competition.

Kimjang Kimchi
(December – traditional kimchi making season)

A seasoning paste made with 1-year salted anchovies, 10-year-aged enzyme made from 125 types of wild grass, and over 20 fresh ingredients,
is mixed with sweet Napa cabbages that ensured several autumn frosts to produce a savory and refreshing kimchi.

Ripe Kimchi
(3 months after kimjang)

Three-month-old kimchi marks the middle stage of the fermentation process. By this time, the seasoning has matured and been absorbed into
the cabbage to produce a full-flavored kimchi.


Aged Kimchi
(over 6 months after kimjang)

Kimchi is wrapped in cabbage leaves to reduce exposure to air, packed in special containers, and stored at 2°C. Autumn radish slices are added
to the robust flavored kimchi for refreshing taste.