Aruna Lee grew up in a Buddhist monastery in South Korea where home-grown vegetables were at the heart of every meal. In 2014, she launched Volcano Kimchi in San Francisco and has since dedicated herself to the art of fermentation to craft high-quality kimchi and sauces.
Sourcing from local organic growers, Aruna puts a local flare on traditions to create products that are uniquely Volcano Kimchi.
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Aruna Lee grew up in a Buddhist monastery in South Korea where home-grown vegetables were at the heart of every meal. In 2014, she launched Volcano Kimchi in San Francisco and has since dedicated herself to the art of fermentation to craft high-quality kimchi and sauces.
Sourcing from local organic growers, Aruna puts a local flare on traditions to create products that are uniquely Volcano Kimchi.