Kimchi made from collard greens and kale represents South Carolina’s lone shot at bringing home a Good Food Award in 2018.
Lowcountry kimchi was one of three products that Bluffton’s The Juice Hive and Health Emporium entered in the annual artisan foods competition sponsored by Seedling Projects. Based on the fermented greens and another kimchi featuring shiso leaves, the restaurant was selected as one of 22 finalists in the competitive pickle category.
Overall, 2057 products were submitted for evaluation.
