In the crisp air of Black Forest, Colo. a new flavor is taking root. While kimchi has long been a staple of Korean heritage, a local creator is reimagining this ancient ferment through a lens of modern sustainability and Colorado craft. Meet the force behind Mountain Wild Kimchi, a pop-up sensation proving that tradition, when mixed with local heart, is a recipe for success.
From Seoul to the Springs
The story of Mountain Wild Kimchi doesn’t begin in a commercial kitchen, but in the home of a stepmother from Seoul. “I learned to make kimchi from her,” shared creator Shelby Evans. “Her use of certain fruits and whole ingredients inspired me to create products that don’t use refined sugars or additives.”
That foundation of “food as love” transitioned into a business mission after Shelby spent four years as the assistant manager at the Backyard Market in Black Forest. Seeing the market as an incubator for small dreams, she decided to turn her passion for organic, local food into a reality.
A Greener Ferment
What sets Mountain Wild apart in a crowded condiment aisle? It’s a commitment to “clean” tradition. While many commercial brands rely on preservatives or plastic fermentation vats, Mountain Wild takes the scenic route:
- Small Batch & Glass Fermented: No toxic plastic leaching; just pure, crisp fermentation.
- Vegan & Gluten-Free: Replacing traditional fish sauce and shrimp paste with depth-of-flavor from whole fruits.
- Zero-Waste Philosophy: Vegetable scraps are donated to a Black Forest farm for animal feed, and they utilize the Terracycle program to recycle plastic packaging and food-handling gloves.
“I prioritize using organic, naturally and locally grown ingredients,” she explains. “I am working with Further Up Farms in Elbert to supply Napa cabbage and daikon. Quality is vital because I want customers to taste the freshness of produce that is pesticide and chemical-free.”
The “Pop-Up” Connection
The choice to remain a pop-up business was intentional as the magic happens face-to-face at the market stall.
“The most rewarding thing is the customer response. On my first day, I was ready to accept I might only sell a couple of jars,” Shelby recalls. “Not only did I sell out, but the feedback was so positive. It’s the customers who motivate me.”
In Colorado Springs, the audience is surprisingly diverse. From foodies looking for the next “superfood” to veterans who were stationed in Korea and crave that authentic, pungent kick, the pop-up has become a hub for culinary education.
Looking Forward
While the business is growing—with a new website in the works and eyes on the Korean Festival of Colorado—the soul of Mountain Wild remains rooted in its “small-batch” identity. Future plans include experimenting with non-traditional greens and fruits to expand the nutritional profile of her offerings.
Whether you’re a kimchi connoisseur or a fermentation novice, Mountain Wild Kimchi offers a taste of Korea refined by the spirit of the Rockies.
Follow them at instagram.com/mountainwildkimchi.
Discover More Features





