Our Artisan 'Original Cabbage' Kimchi (Baechu Kimchi) is crafted in our manufactory, following an authentic recipe passed down from Korean mothers.
At the heart of our cabbage Kimchi is a natural fermentation process, paired with the finest natural ingredients. Instead of using industrially produced fish paste, we incorporate our own house-fermented seafood sourced fresh from the market. This careful approach results in an unmistakable flavor—spicy, umami, and hearty—just the way it’s loved in Korea!
We provide you with fermented Kimchi that has been in the process of fermentation for between one and three weeks. You can keep Kimchi for one to three month. After about six months, it becomes more sour but remains safe to eat.
If you feel that Kimchi is too fermented and sour, you can enjoy it in a variety of ways - for kimchi stew, kimchi fried rice or kimchi pancakes or even kimchi spaghetti. Soon we will share delicious recipes with our Kimchi on Instagram.
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