Kimchi is the most popular Korean fermented dish, known for its sharp, bold flavor. The most common variety is tongbaechu-kimchi, made from Chinese cabbage. Kimchi holds great cultural significance in Korea. Every year, Korean families uphold the tradition of homemade cabbage fermentation. The communal preparation of kimchi for winter is called kimjang, and in 2015, this tradition was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
Classic kimchi is a real treat for lovers of spicy dishes and authentic Korean flavors. Prepared according to the original Korean recipe, it is the spiciest kimchi in our range – a true thrill ride for the taste buds!
Why is it so good?
Kimchi is low in calories and contains very little sugar, making it an excellent ingredient for various diets, including keto.
Kimchi is an ideal product for those who care about their health.
In summary, kimchi is:
free from preservatives
free from vinegar
no added sugar
unpasteurized
naturally fermented at a controlled temperature
made with heart!
How to enjoy it:
Kimchi can be used as a filling for dumplings, fried with pancake batter, added to fried rice, or incorporated into a spicy pasta sauce. In Korea, kimchi is an essential part of every meal. Spicy fermented cabbage pairs perfectly with grilled meat. Koreans especially love samgyeopsal – grilled pork belly. The combination of fatty pork and tangy-spicy kimchi is simply phenomenal.
Shelf life is 4 months from the production date. It’s relatively short because, as mentioned, the product is unpasteurized.
Ingredients:
Chinese cabbage, gochugaru chili pepper, white radish, carrot, spring onion, leek, ginger, garlic, rice flour, fish sauce, soy sauce, water, salt
Net weight: 280 g