Fermented napa cabbage with gochugaru, garlic and ginger — sour, savoury, gently spicy and alive with the funk that only real fermentation gives.
Already sliced, so there is no chopping between the jar and the bowl. Eat it straight as banchan, pile it into fried rice, fry it with pork belly, or lay it over instant ramyun and let the heat wake it up.
It keeps improving in the fridge, getting sourer as it goes.
As the kimchi matures, its acidity becomes more pronounced, which makes older portions particularly good for cooking. Use the fresher slices as a cold side dish, then turn the tangier remainder into kimchi fried rice, stew or pancakes.
Keep it refrigerated, use clean utensils and close the pack well after each serving to protect its flavour and aroma.
Serve cold for crunch or cook it when you want deeper sourness.
Comes in a 215g pack!
Size
215g jar
How To Enjoy
Enjoy chilled as a side dish, add to rice and noodles, or use in kimchi fried rice, stews and pancakes.
Allergen Notice
No allergens declared.
Ingredients
Chinese cabbage (75%), water, carrots (2%), green radish (2%), salt, sugar, garlic (2%), red chilli pepper powder (2%), spring onion, onion, ginger, maize syrup.
Storage
Store in a cool, dry place. Refrigerate after opening and consume promptly.
