Jumjadi was born from memory.

We are Korean adoptees who came to the United States as children. Some of our strongest memories of Korea are not of landmarks or cities — but of smell.

The earthy clay. The sharp tang of fermentation. The layered spice rising from market stalls.

Kimchee was comfort. It was culture. It was home.

When we began tasting commercial versions, something was missing. The depth. The effervescence. The living complexity that comes from true fermentation.

Jumjadi was born from that longing.

The name Jumjadi reflects gathering, care, and intention.

In Korean culture, fermentation is never rushed. Ingredients are gathered thoughtfully. Clay onggi jars are filled by hand. Time does its quiet work.

Our dragonfly is a symbol of that transformation. Like fermentation, it reminds us that good things take time, patience, and balance. When ingredients are given space to develop naturally, they become something stronger and more alive.

We make our kimchee with local ingredients in small batches using traditional methods, fresh napa cabbage, and carefully balanced seasonings — letting time do the rest.

Simple ingredients. Natural fermentation.
Made to be shared.