Product Description:
Korean Kimchi is one of the most iconic traditional fermented foods of the Korean Peninsula. It is primarily made from napa cabbage and radish, fermented with a seasoning blend of chili powder, fish sauce, garlic, ginger, and other spices. Known for its tangy, spicy, and refreshingly crisp taste, kimchi holds a cherished place in Korean culinary culture. The fermentation process produces beneficial lactic acid bacteria that support gut health, while the vegetables provide vitamins and dietary fiber. In 2013, the tradition of kimjang (making and sharing kimchi) was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.
Features:
Traditional Fermentation – Made using Korean methods: salted napa cabbage mixed with chili powder, fish sauce, garlic, and other seasonings, naturally fermented for 3-15 days. Some brands add patented lactic acid bacteria to maintain crispness.
Tangy, Spicy & Crisp – A perfectly balanced sour and spicy taste with a crunchy, juicy texture.
Nutritious – Rich in probiotics, vitamin C, and dietary fiber, supporting digestion and overall health.
Versatile Uses – Enjoy as a side dish, or use in kimchi fried rice, kimchi tofu soup, kimchi pancakes, stir-fried kimchi, and more.
Multiple Sizes & Varieties – Available in sizes from 75g to 1.5kg, including cut kimchi, whole cabbage kimchi, vegetarian kimchi, squid kimchi, and more.
Key Ingredients: Napa cabbage, radish, chili powder, garlic, fish sauce (or shrimp paste), green onion, salt, sugar, etc.
Applications: Everyday meals, Korean dishes (fried rice, soups, pancakes), hot pot, BBQ sides, bento box accompaniments, etc.
Storage: Keep in a cool place or refrigerate. After opening, refrigerate and consume promptly.
Note: Kimchi continues to ferment over time, becoming more sour. Choose your preferred fermentation stage based on taste. Traditional kimchi contains fish or shrimp-based ingredients; vegetarian options are available for those following a plant-based diet-9.
