Frequently Asked Questions
What do I eat Kimchi with?
You can enjoy your Kimchi with almost anything! Kimchi is a slightly spicy, umami and tangy condiment that goes very well with any proteins or carbs. Visit our Recipes page for inspiration!
How is Kimchi a probiotic food?
Kimchi is made by lacto-fermentation, which is the same process that creates sauerkraut and pickles. The salt or brine kills off harmful bacterias and then interacts with the fibers of the vegetables to create an anaerobic environment. The bacteria releases C02 and a natural vinegar that results in the 'tanginess’ you find. A well made Kimchi helps in digestion and maintaining a healthy gut system.
Is your Kimchi really from Korea?
Yes! Our Kimchi is produced in the provinces of Gangwondo. This is also why we deliver Kimchi in ‘batches’ and take pre orders. If you’d like to find out more please ask one of our friendly staff!
How do I store my Kimchi?
Kimchi was traditionally stored beneath the ground to control the fermentation process. Refrigerating your Kimchi will slow down the fermenting process which makes your Kimchi lasts longer.
Why does my Kimchi taste bitter/salty?
Your Kimchi has probably not fermented enough. Freshly made Kimchi from Korea is known to be slightly bitter and more salty! But this will change overtime to a tangy and umami flavour as it ferments in the fridge. If you find your Kimchi too bitter for your taste, leave it in the fridge for a day or two for it to ferment more.
Is fresh or fermented Kimchi better?
That is up to the tongue and nose of the beholder!
There is no right or wrong way to eat Kimchi. Some people like the fresh underdeveloped flavours and others like it strong and pungent.
One thing to note though - if you want the probiotic goodness for your gut, then fermented Kimchi is the way to go.