Our Korean styled kimchi is made following a traditional recipe of yore. After salting the wombok for a good two days, we smear it with a slurry made with Gochugaru, along with some garlic, ginger and onion. We prefer adding pears, daikon, carrots, radish and some spring onions for that extra crunch.
To craft Kimchi the most authentic way, we go quite generous while adding fish sauce and fermented shrimp paste, as that's the only way to get as close as it gets to how the grandmothers in Korea were making it eons back for the whole family.
Our Kimchi is not for the faint-hearted. But after long fermenting it for a couple of fortnights, letting time and microbes do its work, the kimchi becomes quite mellow and great to have as is, top it off over a fried egg, steamed rice, in a lovely kimchi soup or some humble noodles for a flavour punch.
A product of the labour of love, time and patience, this lovely condiment exuberating wild fermentation taking place in Korean households has now travelled all across the world to you.
The use of authentic Gochugaru, long-fermented fish sauce and shrimp paste gives it the depth of flavour it deserves.
Health benefits aside, this crunchy and umami loaded condiment satiates your sour soul like no lemon (no pun intended).
Ingredients: Wombok, Gochugaru, daikon, pears, carrots, spring onion, garlic, ginger, onion, fish sauce and shrimp paste.