In collaboration with Noma-alum and celebrated fermenter David Zilber is Pear Kimchi. Drawing on his deep love of and experience with fermentation, David spawned a kimchi Delight that features sous vide Nashi and Bosc pears combined with clarified kimchi water, infused with Lemon Octane CBD flower rosin. A little sweet and a little heat, coated in spicy gochugaru - an heirloom Korean chili pepper flake sourced from Queens SF.
Farms: Queens SF, Sonoma Hills Farm
“As a fan of fermentation, funk, and fire, I didn't have to iterate for more than a week before settling on a base of Nashi pear gussied up with the loud punch of kimchi brine, and the even louder punch of gochugaru as a coating.” - David Zilber
+ Pressing cbd flower to make cbd rosin maintains 100% of the cannabinoid and terpene profile native to the plant without the use of chemicals or additives. + Packaging designed to eliminate excessive plastics. + Seasonal fruit that’s sourced from some of California’s most respected farmers. + Single-strain hemp from small, regenerative farms. We never mix hemp strains or use plant by-product in our recipes. + Exclusive partnerships with leaders in genetics.