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.
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.