We’ve partnered with James Beard Award-winning chef Danny Bowien — best known for his trailblazing work at Mission Chinese — to create two bold, small-batch kimchis made with vibrant, vegetables grown right here at Norwich Meadows Farm. Crafted with freshly harvested Napa cabbage, daikon, kohlrabi, and more, each batch is naturally fermented to deliver a deeply flavorful, effervescent crunch.
Small Batch, Big Flavors
The Backstory
When Danny shops at our stand, he often brings something he’s made to share. One day, he brought kimchi. Zaid almost passed—he’d never liked kimchi, always finding it too salty—but he tried it anyway. To his surprise, he was blown away.
From then on, Danny started bringing different variations of kimchi to the stand. It became a fun challenge: could he make versions that Zaid would love?
That playful back-and-forth led to the idea of collaborating. Danny would make kimchi using ingredients from the farm.
The first batch was simple: one spicy, one mild. And that’s how it all began.
Now, we make several small-batch kimchis each year. They change with the seasons, so what you see today may not be here six months from now—it all depends on what’s growing on the farm and what Danny is inspired to create.