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Albuquerque, New Mexico

Good things
take time.

New Mexican Culture, Korean Fermentation, and the Love of Chile.

Meet ChileJang ↗Come learn with us
Original Low and Slow artwork: a red chile cruising in a purple lowrider through Albuquerque
Locally rooted. Community minded. Low & slow.
A little jar. A lot of possibilities.

Meet your next
kitchen staple.

Simple ingredients, live cultures, and chile come together in a one-of-a-kind gochujang that brings the flavors of the Southwest and Korea to your kitchen. With a range of varieties, there’s a ChileJang for everyone.

A close look at the rich red chile paste texture

Classic Gochujang

A traditional cottage gochujang made with New Mexican red chile. Red chile, barley malt, soybean, honey, and salt, aged for 120 days.

120 days of flavor

Gluten Free Classic

Just like the classic, with millet and corn malt from Grouse Gluten Free Malt Co. in place of barley malt.

The classic, reimagined

MasaJang

A true Southwestern gochujang. Made with the same gluten-free malts, with fresh nixtamalized masa from Sentli replacing rice as the starch.

Southwestern roots

Chintextle

An Oaxacan classic with some fermentation folded in. Smoky, garlicky, and spicy. Also available gluten free.

Smoky · garlicky · spicy

Chamoy

A fermented take on classic sweet heat. Fresh and dried fruit come together with hibiscus and ChileJang Classic in this natural take on chamoy—your go-to the next time you cut into a mango. Also available gluten free.

Sweet · fruity · spicy
Pull up a chair.

A little science.
A lot of flavor.

Learn with Kyle in Albuquerque. Ask questions, get your hands into the process, and explore what fermentation can bring to your own kitchen.

Curious beginner? Fellow food nerd? You’re in the right place.

Classes & workshops

Let’s make
something good.

  • Fermentation foundations 01
  • Cooking with ChileJang 02
  • Kitchen questions & troubleshooting 03

Interested in a class? Email Kyle with the class or topic, your preferred date, and the number of people. Kyle will confirm availability and pricing, then send an invoice by email.

Request a class ↗

How it works: request → availability and price confirmed → invoice emailed → payment and booking confirmation. Sending a request does not reserve a seat. Review the class details and cancellation terms before paying.

Find us around New Mexico

Bring Home the Culture with Living Ferments

Find ChileJang through our local community. Call ahead for current stock and varieties.

Lost Cultures Tea Bar

Albuquerque

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Tiny Grocer ABQ

Albuquerque

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The Farm Stand

Corrales

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Polk’s Folly

East Mountains

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Two chile
cultures.
One very
New Mexican
idea.
Made by Kyle. Rooted in community.

A story that
started with curiosity.

I’m Kyle, the maker behind NM ChileJang. A trip through Korea opened my eyes to the depth and individuality of small-batch gochujang—and brought me right back to the red chiles I love at home.

What began as a home fermentation project grew into a way to connect Korean inspiration with New Mexico produce. Albuquerque’s food community, including Three Sisters Kitchen and Street Food Institute, helped turn that curiosity into a business.

Today, ChileJang is about sharing good food and the knowledge behind it. Through products, classes and collaborations, I want more people to feel welcome in the world of fermentation.

— Kyle
Start with a spoonful.

Make it your own.

01 /

Stir it.

Explore a ChileJang mayo, dressing or dipping sauce. Start small and taste as you go.

02 /

Toss it.

Give noodles or roasted vegetables a new direction. A familiar meal is a good place to experiment.

03 /

Share it.

Bring a question to a class or tell us what you made. The best part is discovering something together.

Let’s talk chile.

Good things start
with a hello.

Questions about a jar? Want to stock ChileJang, bring it into your kitchen, or learn together? Tell Kyle what you have in mind.

Class requests, wholesale & chef inquiries welcome. Kyle will reply to confirm details and send a class invoice when arrangements are agreed.