Kimchi

A staple of Korean cuisine. You can get loads of different types of kimchi but we like to use Napa Cabbage, Garlic, Carrot, Radish, Turnip, Garlic and Onion, all bound together by a rich mix of crushed red chili powder. We let these flavours really meld together in a 2 – 3 week fermentation period to give it a unique complexity and marriage of ingredients.

We do not use any shellfish or fish-based products, we prefer to keep our kimchi plant-based.

People who have tried our kimchi have absolutely fallen in love with it. We hand blend all of the chopped and peeled ingredients together with our spice mix, leaving mother-nature to do the rest before it is ready to get to you. We have complete control over the quality of ingredients and are able to personally watch it get to the quality we want to provide to you.

Kimchi is a lacto-fermented product. The naturally occurring micro-organisms in the veggies get it started so we don’t need to use any conventional “starter”. Just a lil’ bit of time and love our kimchi gets its own ferment underway where we keep a close on how things are going in order to maintain a healthy growth of culture before it gets to you.

There are many suggested health benefits of super nutrient-dense kimchi. A great source of fibre and a whole host of vitamins that include; vitamin C, Vitamin K, Vitamin B6, Iron… the list goes on. The probiotics that grow from the ferment are said to help with a whole host of things like fighting off colds & flu, helping with heart health to just generally strengthening your immune system.

If you’re new to kimchi or simply want some more inspiration, please see our recipes page where you can get some ideas from what we like to when we eat it.

Dietary choice information: vegan, gluten-free/celiac friendly, nut-free

Potential allergens: garlic

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