This kimchi is the original type of Korean Kimchi and is what most people think of when they hear about kimchi. The only difference from the traditional Korean recipe is that we don't use fermented fish or any seafood products so the kimchi can be vegan. In place we add shitake mushroom to our stock to replicate the richness of flavour.
Our kimchi has crunchy Chinese Cabbage and Daikon (White Radish), with a good level of spice from the chilli powder. We ferment our kimchi for one week in special containers imported from Korea, before we package so it is ready to deliver to you.
Unlike kimchi imported from Korea which is sterilised and full of preservatives, our kimchi is alive with beneficial bacteria and will continue to ferment.
250g and 450g jars & 1kg bags available.
Ingredients: Chinese cabbage (49%), Daikon (30%), Onion, Chives, Garlic, Ginger, Chilli Powder, Chilli flake, Himalayan salt, raw sugar, Apple, vegetable stock (shiitake mushroom, kelp and water), Sweet rice flour.
Shelf life: Our best before date is 6 months after being produced. Kimchi slowly becomes more sour as it ages, we recommend you cook the kimchi if if you find it too sour.
How to use: Kimchi can brighten up any meal that is in need of an extra dose of flavour. Great in fried rice, on burgers, and in your 2 minute noodles! This kimchi is a good pairing with oily food or sweet potatoes. My favorite pairing is with scrambled egg or on a cheese toastie. Plus of course you can use as a basis for many classic Korean dishes like kimchi stew or kimchi pancake. The possibilities are endless.
The 250g & 450g kimchi ships in glass jars, while the 1kg package comes in a plastic bag, as shown in the pictures.