Lowcountry kimchi


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.

“It’s a traditional kimchi with indigenous vegetables,” Leslie Rohland, owner of the year-old Juice Hive, says. “My theory is kimchi is really a verb, not a noun.”

Rohland, who also owns The Cottage Café Bakery and Tearoom, says she was inspired by vegetables from nearby Three Sisters Farm to create the award-nominated kimchi. It's currently sold exclusively at The Juice Hive.

South Carolina last year produced two finalists: New Southern Revival Brand Bourbon Whiskey from High Wire Distilling Co. and marinated feta from Split Creek Farm. But The Juice Hive was the only operation statewide to make the cut for 2018 awards consideration. By contrast, North Carolina supplied 14 finalists in 15 categories.

According to Seedlings Projects, Good Food Awards are designed to recognize products which are “exceptionally delicious (and) also support sustainability and social good.” In addition to pickles, categories include cheese, cider, honey, oils and preserves.

Winners will be announced at a San Francisco ceremony in January.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.