I have been planning to open a 100% Raw Vegan Restaurant in Scranton, PA for quite some time now. I have now secured an investor and we are going BIG! We plan to build a 20x20 indoor, climate controlled greenhouse attached to our restaurant in the Mall's food court downtown. Now, I wish to focus on growing at least the ingredients for my Kimchi recipe (Napa Cabbage, Daikon Radish, Green Onion, Ginger, Garlic, Gochu Pepper). I have basic experience growing at home in soil on a small scale but nothing like the project envisioned here. Can anybody point me in the right direction? It is my understanding that hydroponic may be beneficial for us to avoid an abundance of pests seeing as the greenhouse will be close to our food prep area. Thanks in advance
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