Cleveland Kitchen unveils functional innovation

CLEVELAND — Fermented foods manufacturer Cleveland Kitchen is debuting Korean coleslaw.

The functional coleslaw replaces the food’s typical mayonnaise base with vinegar. The innovation is formulated with Lactobacillus plantarum CJLP55, a live culture prebiotic derived from gochugaru chili peppers intended to support skin and gut health.

“Korean culture has already transformed beauty and wellness,” said Drew Anderson, co-founder and chief executive officer of Cleveland Kitchen. “We saw the same opportunity in food, bringing together bold, globally inspired flavor and real functional benefits that make it easy for people to eat well and feel good from the inside out.”

The coleslaw may be purchased at Walmart and H-E-B locations nationwide. Distribution is expected to expand in 2026, according to the company.