“Sour. Spicy. Stinky. Delicious.” That’s how Julian Armstrong and Gary Kim, of Son-Mat Foods and Anju Noodle Bar in Kittery, describe their signature Spicy Napa Cabbage Kimchi. Launched in early 2013, Son-Mat Foods now produces about 200 pounds per week of the hot Korean-style fermented cabbage condiment.
The preparation process is involved. “We start with local cabbage when possible, and then we brine it and let it sit for 12 hours, press the water out, and mix it with julienned local carrots, onions, garlic, garlic chives, and Korean pepper paste,” Armstrong says. The mixture ferments at room temperature for four days, followed by three weeks in the refrigerator, then it’s ready to eat.The duo also makes other seasonal styles, including Cucumber Kimchi, Spicy Radish Kimchi, and Garlic Chive Kimchi with Seasoned Dried Squid. Armstrong eats kimchi with pretty much anything, from traditional Korean fare to grilled cheese to omelets in the morning.Son-Mat Foods also produces a fermented-style Hot Sauce similar to sriracha, a little sweeter and made from local ingredients. Son-Mat products are available at farmers’ markets in Kittery and Dover. And they’re always on the table at Anju Noodle Bar.Mat products are available at farmers’ markets in Kittery and Dover. And they’re always on the table at Anju Noodle Bar.
Anju Noodle Bar
7 Wallingford Square, Unit 102