Number 1 Sons kimchi, pickle and kombucha operation

ARLINGTON, VA- APRIL 8:Number 1 Sons factory co-owners Yi Wah Roberts and sister Caitlin Roberts along with daughter Chan, make barrell fermented foods such as kimchi, kraut, and pickles, at their small shop to sell at local farmer's markets. Their fermented foods contain probiotics and all ingredients are sourced from local farms. In Arlington, on April 8, 2015. (Photo by April Greer For The Washington Post via Getty Images)
ARLINGTON, VA- APRIL 8:Number 1 Sons factory co-owners Yi Wah Roberts and sister Caitlin Roberts along with daughter Chan, make barrell fermented foods such as kimchi, kraut, and pickles, at their small shop to sell at local farmer's markets. Their fermented foods contain probiotics and all ingredients are sourced from local farms. In Arlington, on April 8, 2015. (Photo by April Greer For The Washington Post via Getty Images)
Number 1 Sons kimchi, pickle and kombucha operation
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Crédito:
The Washington Post / Colaborador
Editorial #:
469759904
Coleção:
The Washington Post
Data da criação:
08 de abril de 2015
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Fonte:
The Washington Post
Nome do objeto:
FD-INGREDIENTS15
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3900 x 2600 px (33,02 x 22,01 cm) - 300 dpi - 5 MB