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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Red Cabbage Kimchi Recipe

Kimchi is a fermented Korean slaw, loaded with many beneficial probiotics that help maintain intestinal health. This red cabbage version brings heat with crushed red pepper flakes and ginger. Optional raw honey will not only aid fermentation, but bring a bit of sweetness to contrast the heat.

  • Yield:One 32 ounce mason jar kimchi

  • Level of Difficulty:Easy

  • Cook Time:0 Minutes

  • Prep Time:5 Minutes

Ingredients

  • 3 cups (254 grams)

    chopped purple cabbage

  • 1 cup (133 grams)

    peeled, sliced carrots

  • 1 cup (55 grams)

    chopped scallions

  • 2 inches

    peeled fresh ginger,chopped into thin strips

  • 1 1/2 teaspoons

    crushed red pepper flakes

  • 1 tablespoon

    raw honey, warmed until thin enough to coat slaw (optional)

  • 3

    cloves garlic, chopped

  • 1/2 cup

    cold water (filtered is best)

  • 3-4

    outer leaves from head of cabbage

Directions

Toss cabbage, carrots, scallions, ginger, crushed pepper flakes, raw honey and garlic in a large bowl until all ingredients are even distributed.

Densely pack mixture into a 32 ounce mason jar and pour cold water on top

Roll outer cabbage leaves into tight cylinders and place on top of cabbage mixture, to cover and further compress.

Cover jar tightly with a suitable lid and store in a warm cabinet for five days or until mixture is tangy.

Discard cabbage leaf cylinders. Kimchi will last in refrigerator for a few weeks.

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