Coming soon
Hayman Autumn Fermenting Day
We open the plant to guests: a tour, hands-on fermenting, tasting and a jar dated that day.
DetailsNews and events
What's happening at Hayman
28 September
Hayman × Kanach Snund
We announced a collaboration with Kanach Snund: Hayman fermented vegetables now sit in one selection with hummus, mutabbal, muhammara and za'atar.
17 September
Two flavours, one favourite
Molokan sauerkraut and Korean carrot: a pair for picnics and quick lunches.
10 September
It all begins in the soil
We showed the cabbage's journey: field, harvest, plant, shredding, filling and the store shelf.
Event
Presentation and gifts for guests
We held a product presentation; guests received Hayman gift boxes in kraft packaging.
More on Instagram and Facebook
We post recipes, production videos and giveaways there.
Fermented foods · Armenia
It all begins in the soil
Hayman ferments cabbage with lactic acid bacteria, with no vinegar added. The cabbage is grown in the field, then shredded and packed into vats at our plant, and from there it goes to stores.
From the packNo vinegarThe sourness comes from fermentation, not added acid.
From the packLactic fermentationThe cabbage is fermented by lactic acid bacteria.
From the packVitamin K2Stated on the Molokan sauerkraut pack.
Living jar
Look inside the fermentation
Move the slider and watch what happens to the cabbage. The bubbles are carbon dioxide released by lactic acid bacteria as they turn the vegetables’ sugars into lactic acid.
PackingFermentingReady
Active fermentation
The bacteria feed on the cabbage’s sugars: gas bubbles rise, the brine turns cloudy and sourness appears.
Sourness
An illustration of the general principle. Fermentation time depends on the recipe and temperature.
Production
From the field to your table
The harvest goes into crates right in the field; at the plant the cabbage is washed, shredded and laid in vats to ferment. We show the whole journey step by step.
20-second quiz
Which Hayman are you?
Question 1 of 3
Which taste do you prefer?
New collaboration
Hayman × Kanach Snund
With the Kanach Snund team we present Hayman fermented vegetables alongside their hummus, mutabbal, muhammara and za'atar.
We are growing
Hiring production workers
Working hours 09:00–18:00. Call us or apply on the site.
Catalogue
Hayman products
Tap a product to see its description and serving ideas.
Ferments
Molokan sauerkraut with carrot
Cabbage and carrot, fermented the home way.
1000 ֏ / 400 g
Details
Salads
Korean-style carrots, 400 g
Spiced carrot salad, ready to serve.
1000 ֏ / 400 g
DetailsSalads
Korean-style carrots, 250 g
The same salad in a smaller pack, marked “hot” on the pack.
850 ֏ / 250 g
Details
Salads
Korean-style beetroot, 400 g
Freshly marinated beetroot salad with Hayman sauce, ready to eat without cooking.
1000 ֏ / 400 g
Details
Leaves
Grape leaves for dolma, 620 g
Young light-green leaves of the Kishmish and Shahumyan varieties. The leaf is thin and stays smooth and soft after cooking.
1500 ֏ / 620 g
Details
Ferments
Napa cabbage kimchi
Napa cabbage with Hayman kimchi sauce: garlic, ginger, gochugaru pepper, fish and soy sauce.
2000 ֏ / 400 g
DetailsFerments
Yan Baechu: white cabbage kimchi
Sauerkraut with carrot and Hayman kimchi sauce.
1500 ֏ / 400 g
DetailsLeaves
Grape leaves for dolma, 780 g
Young light-green leaves of the Kishmish and Shahumyan varieties. The leaf is thin and stays smooth and soft after cooking.
2000 ֏ / 780 g
Details
Vinegar
Apple cider vinegar
Hayman apple cider vinegar in a swing-top glass bottle.
DetailsGift sets
Hayman gift box
Kraft box of products tied with jute.
DetailsWith partners
Hayman × Kanach Snund
Our ferments alongside hummus, mutabbal, muhammara and za'atar.
DetailsFAQ
Frequently asked questions
How is fermenting different from pickling in vinegar?
Pickling uses vinegar. In fermentation the acid is produced by lactic acid bacteria that live on the vegetables, so no vinegar is needed.
How should I store the products?
Production and best-before dates are on the pack. Keep grape leaves at 0…+6 °C: shelf life is 60 days, and no more than 72 hours after opening.
Where can I see the ingredients?
Open the product in the catalogue: it shows the label’s ingredients, nutrition, weight, price and barcode.
Can I buy wholesale?
Yes, send a request in “For partners” or call +374 43 692 333.
Field to shelf
How Hayman is made
Ten steps filmed in the field, at the plant and in the store.
Field
Cabbage is grown in the field.
Harvest
Heads are cut by hand and packed into wooden crates in the field.
Plant
The harvest is brought to our plant.
Intake
Crates are unloaded along a roller conveyor straight into the workshop.
Preparation
The heads travel along a conveyor for processing.
Shredding
The cabbage is cut into thin strips.
Mixing
The shredded cabbage is mixed by hand.
Filling
Layers of cabbage go into vats where lactic fermentation takes place.
Store
Finished products arrive in store fridges.
Your table
Hayman sauerkraut for the family dinner.
Where to buy
Hayman near you
Hayman is sold in stores in Yerevan and in Kotayk, Armavir and Tavush provinces. Find the nearest one by district or street and open it on the map.
Points of sale: 58
Store
Vanmark
Yerevan
Store
Norashen 6
Yerevan
Store
Gogol Market
Yerevan
Nothing found. Call us and we'll point you to the nearest store.
Can't find Hayman in your store?
Call us and we'll point you to the nearest one. If you own a store, send a supply request.
For partners
Supply for stores, restaurants and distributors
Tell us about your business and we'll send the range, terms and prices for your format.
Gift boxes
A kraft box of Hayman products tied with jute. Ideal for corporate gifts and events; the contents are agreed individually.
Careers
Production worker (m/f)
Work in the Hayman production workshop. Call 043 692 333 to learn about duties and pay, or apply here.
Order & delivery
Order Hayman for home or for your store
Build your order and choose how to receive it. We will call within one working day to confirm the items, price and delivery time.
Partner account
A repeat button appears here after your first order.Request price list
Molokan sauerkraut with carrot1000 ֏ / 400 g
Korean-style carrots, 400 g1000 ֏ / 400 g
Korean-style carrots, 250 g850 ֏ / 250 g
Korean-style beetroot, 400 g1000 ֏ / 400 g
Napa cabbage kimchi2000 ֏ / 400 g
Yan Baechu: white cabbage kimchi1500 ֏ / 400 g
Grape leaves for dolma, 620 g1500 ֏ / 620 g
Grape leaves for dolma, 780 g2000 ֏ / 780 g
Apple cider vinegarVinegar
Hayman gift boxGift sets
Terms
Delivery and payment
Yerevan
A courier brings your order the next day if placed before 16:00. Deliveries Monday to Saturday. Delivery costs 800 ֏ and is free from 6 packs.
Pickup
From the store at 18/6 Ohanov St. on the day your order is confirmed. Free.
Wholesale
From 30 packs per order: wholesale prices and free delivery in Yerevan. Invoices and documents for companies.
Regions of Armenia
1–3 working days. Free from 100 packs, otherwise at carrier rates.
Kept cold
Ferments and kimchi travel in cool bags with ice packs; wholesale lots go by refrigerated truck.
Payment
Cash or card to the courier. Companies pay by bank transfer against an invoice.
Gift builder
Build your own Hayman box
Choose up to four products, the number of boxes and the card text. We pack it in a kraft box with jute ribbon.
Molokan sauerkraut with carrot
Korean-style carrots, 400 g
Choose a product
Choose a product
Hayman on schedule
A fresh batch arrives on its own
Pick a frequency in your order: weekly, every two weeks or monthly. We bring the same set on a convenient day, subscription delivery is always free, and you can change the items with a call.
For stores and restaurants
Free tasting box
Before your first wholesale order we bring the whole range to taste. Try it with your team and put it on the menu or shelf once you are convinced.
What to cook
Recipes with Hayman
Pick a product, open a recipe and add everything you need from Hayman to your order with one tap.
Tolma in grape leaves
Open recipe
You will need
- Hayman grape leaves — 1 pack
- Minced beef — 500 g
- Rice — 100 g
- Onion — 1
- Coriander, mint, basil
- Matsun and garlic to serve
Method
- Drain the brine, rinse the leaves or soak them for 10–15 minutes, and trim the stems.
- Mix the mince with rice, finely chopped onion, herbs, salt and pepper.
- Put a spoonful of filling on each leaf and roll tightly.
- Pack into a pot, weigh down with a plate, cover with water and simmer for 60 minutes. Serve with matsun and garlic.
Vinegret (beetroot salad) with Molokan sauerkraut
Open recipe
You will need
- Hayman Molokan sauerkraut — 200 g
- Boiled beetroot — 2
- Boiled potatoes — 3
- Boiled carrot — 1
- Onion — ½
- Sunflower oil — 3 tbsp
Method
- Dice the vegetables to the same size.
- Toss the beetroot separately with a spoonful of oil so it doesn't stain the rest.
- Combine everything with the sauerkraut and onion and dress with oil.
- Let it rest for 10 minutes before serving.
Lavash roll with Korean carrot
Open recipe
You will need
- Hayman Korean carrot — 150 g
- Thin lavash — 2 sheets
- Boiled or grilled chicken — 200 g
- Lettuce, coriander
- Matsun — 3 tbsp
Method
- Spread the lavash with matsun.
- Layer lettuce, chicken strips and carrot.
- Add coriander and roll tightly.
- Cut on the diagonal and serve.
Kimchi fried rice
Open recipe
You will need
- Hayman kimchi — 150 g
- Cooked rice (day-old is best) — 2 cups
- Eggs — 2
- Spring onion
- Vegetable oil — 2 tbsp
Method
- Chop the kimchi and fry in oil for 2–3 minutes.
- Add the rice and stir-fry until heated through.
- Fry the eggs separately.
- Plate the rice and top with egg and spring onion.
Sauerkraut soup (shchi)
Open recipe
You will need
- Hayman Molokan sauerkraut — 400 g
- Beef on the bone — 500 g
- Potatoes — 3
- Onion and carrot — 1 each
- Tomato paste — 1 tbsp
- Dill, sour cream or matsun
Method
- Simmer a beef broth for about an hour.
- Add diced potatoes.
- Fry the onion and carrot with the tomato paste, then add them to the soup with the sauerkraut.
- Cook for 15 more minutes; serve with dill and sour cream.
Summer salad with apple cider vinegar
Open recipe
You will need
- Hayman apple cider vinegar — 1 tbsp
- Cucumbers — 2
- Tomatoes — 3
- Red onion — ½
- Herbs
- Oil — 2 tbsp, salt
Method
- Cut the cucumbers and tomatoes into wedges and slice the onion thinly.
- Whisk vinegar, oil and a pinch of salt.
- Dress the salad and scatter herbs.
- Serve at once.
About us
Hayman: ferments from Armenia
We make sauerkraut, Korean-style carrots and beetroot, kimchi, grape leaves and apple cider vinegar at our own plant. Cabbage comes from the fields straight into our workshop, and finished products go from there to stores across Armenia.
9products in the range
2languages on the pack
✓own production
Principles
What we stand by
No vinegar in the sauerkraut and leaves
Molokan sauerkraut contains only cabbage, carrot and salt; the sourness comes from fermentation. The grape leaves are kept in brine with citric acid.
Our own production
We shred, ferment, make kimchi and pack ourselves, so we answer for every step.
An open process
We filmed and published the cabbage’s whole route from field to shelf. See it on the site and on Instagram.
Two languages on the pack
Product names on the pack are printed in Armenian and Russian.
Manufacturer
Haymen LLC. Registered address: 18/33 Hr. Acharyan St., Yerevan 0040. Production: 94A Shirak St., Yerevan. Exclusive distributor and official representative: Kanach Snund Ansora LLC, 24 N. Zaryan St., Yerevan, tel. +374 55 951 951, info@kanachsnund.am.
Certificates
Coming soon
Hayman Autumn Fermenting Day
We open the plant to guests: a tour, hands-on cabbage fermenting and tasting.
Export
Hayman for distributors abroad
We are looking for partners to supply Hayman ferments outside Armenia.
Bilingual label
Names in Armenian and Russian are already printed on the pack.
Samples
We send a trial batch of the range for evaluation and tasting.
Specifications on request
Ingredients, shelf life, transport conditions and documents for your market are sent once we receive your request.
Coming soon
Hayman Autumn Fermenting Day
We will open our plant to guests. See how cabbage becomes Hayman, pack your own jar and take it home labelled with the fermenting date.
We will announce the date on Instagram @hayman_superfood. Sign up and you will hear first.
Plant tour
From harvest intake to packing: every stage.
Hands-on fermenting
Shred, mix and pack a jar of cabbage under the guidance of our team.
Tasting
The whole Hayman range and dishes made with it.
A dated batch
Every guest takes home a jar labelled with the fermenting date.
Documents
Privacy policy
Who we are
This site belongs to Hayman. Contact us at +374 43 692 333 or on Instagram @hayman_superfood.
What you provide
Order, request, application and event forms ask for your name and phone and, where needed, address, company name, tax ID, e-mail and a comment.
How it reaches us
When you press the send button, the site passes the text of your request to our manager on Telegram. If sending fails, the site offers to send the same text via WhatsApp or copy it. Until you press the button, the data stays on your device.
Stored in your browser
For convenience your browser remembers your language, cart, last order and the source you came from (such as a promo code or QR code). Nothing leaves your device until you send a request. You can clear it in your browser settings.
Analytics
If Google Analytics or Meta Pixel is enabled, it collects anonymous visit statistics: pages, device and referral source.
Why we use data
Only to process your order or request, contact you and, if you subscribed, send offers. We do not sell or share data with third parties other than the courier delivering your order.
Your rights
You can ask us to show, correct or delete your data. Write or call us.
Haymen LLC. Registered address: 18/33 Hr. Acharyan St., Yerevan 0040. Production: 94A Shirak St., Yerevan. Exclusive distributor and official representative: Kanach Snund Ansora LLC, 24 N. Zaryan St., Yerevan, tel. +374 55 951 951, info@kanachsnund.am. info@hayman.am
Documents
Order and delivery terms
How to order
Build your order on the Order page and send it to us. An order is accepted once a manager calls to confirm items, price and delivery time.
Prices
Prices apply at the time of confirmation. Promo code discounts are applied at confirmation.
Delivery in Yerevan
Next day for orders before 16:00, Monday to Saturday. 800 ֏; free from 6 packs and for subscriptions.
Pickup
From the store at 18/6 Ohanov St. on the day your order is confirmed.
Regions and wholesale
Regions of Armenia: 1–3 working days, free from 100 packs. Wholesale from 30 packs with free delivery in Yerevan.
Payment
Cash or card to the courier. Companies pay by bank transfer against an invoice.
Quality and returns
If a product arrives damaged or past its date, tell us within 24 hours with a photo and we will replace it or refund you.
Subscription
You can change or cancel regular delivery at any time by call or message.
Haymen LLC. Registered address: 18/33 Hr. Acharyan St., Yerevan 0040. Production: 94A Shirak St., Yerevan. Exclusive distributor and official representative: Kanach Snund Ansora LLC, 24 N. Zaryan St., Yerevan, tel. +374 55 951 951, info@kanachsnund.am. info@hayman.am
Contacts
Get in touch with Hayman
E-mail
info@hayman.am
Phone
+374 43 692 333
Store
18/6 Ohanov St., Yerevan
Questions or proposals?
Stores and restaurants: send a request and we'll reply with the range and terms. Job seekers: see Careers.