Madalyn Warren has been fermenting kimchee with her family since her first job peeling garlic as a child. A fundamental part of Korean food, culture and heritage, kimchee has played a vital role in the Warren family as long as she can remember. Since moving to Roxbury to farm in 2003, Madalyn has been making what she refers to as "farmstead kimchee" in large batches, sharing her love of the fermented Korean staple with friends and family. After moving down Route 30 and starting East Branch Farms in 2013, Madalyn and her mother Ji Kim continued to develop their family technique and recipes together.
Always using freshest specialty vegetables which contain the highest amounts of beneficial microbes, perfect for a lacto-fermented product, East Branch Farm uses organic and biodynamic farming practices to grow vegetables, herbs and medicinal plants and promote vibrant ecosystems for the soil, microbes, birds and beneficial insects.