About us
Two twins, one truck.
We're
[NAMES]
. We got hooked on kimchi and miso, started fermenting at home, and ran out of fridge space. So we bought a truck.
How it started
A fridge full of jars.
It started with one batch of napa cabbage kimchi and a lot of reading. Then miso. Then a closet full of crocks. Friends kept asking for jars, and we kept putting kimchi and miso into the food we already loved: cheesesteaks, toast, rice bowls, tots.
Green Sky Foods opened in
[YEAR]
. We still salt, pack, and age every batch ourselves, and we still cook every order on the same flat-top.
How we make kimchi
Salt. Pack. Wait.
1
Salt the cabbage
Napa cabbage gets split, salted, and left overnight till it bends without breaking.
2
Rub in the paste
Chili flake, garlic, ginger, and scallion, worked into every leaf by hand.
3
Pack it tight
Pressed into jars with no air pockets, so the good bacteria can get to work.
4
Let it age
A few days on the counter, then cold. It keeps getting more sour. That's the point.
Come say hi
We'll be at the window.
Ask us what's fermenting. We'll talk your ear off.