Bing Gre Kimchi grew from a Queens, New York, operation founded in 1980 into a family-rooted kimchi maker now based in northern New Jersey. James Lee became owner in 2000 after his parents had worked alongside the company’s founder, Sung Wan Kim, and continues their tradition of making fresh kimchi for customers across the East Coast. The company’s naturally fermented kimchi is made without fish sauce, allowing it to remain vegan while preserving its Korean character.
Non-GMO Project Verified
Certified Gluten-Free
Kimchee Girl, LLCFounded by Joyce Park Williams, Kimchee Girl makes authentic vegan Korean kimchee in small batches at its Mechanicsburg, Pennsylvania facility. The proudly woman-owned, Korean-owned business uses her immigrant parents’ recipe and time-honored techniques, carrying a family food tradition from South Korea into Central Pennsylvania. Its kimchee is handcrafted with locally sourced ingredients whenever possible in a Pennsylvania Department of Agriculture-approved commercial facility.MECHANICSBURG, PA
New Yorker BagelsFrom its bakery in New York City, New Yorker Bagels makes hand-rolled, boiled-and-baked bagels and ships them fresh across the country. Still family owned and operated, the company traces its roots back 50 years and has supplied New York-area bagel shops, cafes and hotels for decades. Its bagels are Star-K pas Yisroel kosher certified, 100% vegan and made without preservatives.LONG ISLAND CITY, NY
Twin Marquis, IncSince 1989, Twin Marquis has made fresh noodles, wrappers and dumplings in its Brooklyn factory, bringing traditionally inspired Chinese foods to American tables. The company began in a small New York facility and now produces customized noodles and wrappers for wholesale partners alongside convenient frozen dumplings. Its Brooklyn operation is FSSC 22000:2015 certified, and dozens of products are certified Kosher and Vegan.BROOKLYN, NY
Norwich Meadows FarmNorwich Meadows Farm grows certified-organic vegetables on its Upstate New York farm and brings them to customers through farm boxes, markets, and overnight shipping. A fixture at New York City farmers markets for more than two decades, it is known for unusual, flavor-focused varieties and specialty crops developed in conversation with chefs. The farm also turns its harvest into small-batch products, including a kimchi made with James Beard Award-winning chef Danny Bowien.NORWICH, NY