06/05/2026
🥬➡️🥢 From cabbage to kimchi.
Just beyond The Silo Cookhouse, Ian is tending rows of cabbage in the gardens of The Horse Shoe Farm. What begins as a tiny seed, nurtured by mountain sunshine, rich soil, and plenty of patience, is about to become something entirely new.
Over the coming weeks, Ian’s harvest will be transformed into house-made kimchi, fermented with care and packed with bold flavor. It’s one of our favorite farm stories because it happens just steps from where you’ll eventually enjoy it.
No long supply chains. No cross-country shipping. Just food grown, harvested, fermented, and served right here on the farm.
From seed 🌱
To cabbage 🥬
To kimchi 🥢
To your table 🍽️
Next time you’re dining at The Silo Cookhouse, keep an eye out for Ian’s kimchi and taste the journey for yourself.
✨ Have you ever tried kimchi? Tell us in the comments below!
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