Living food: unpasteurised, wild fermented, no starters, no shortcuts.
Tradition, life, and generous flavour unite in our wild fermented, raw kimchi - alive with wild cultures. This labour of love is rich in smoky Korean chilli, garlic and ginger, giving unrivalled intensity and complexities of flavour.When we first started making our kimchi, we had a lot of people writing to us saying they did not know Kimchi had fish sauce in it. And please could we take it out. So over the years, we worked really hard to make a vegan version that would taste as good. And the truth is, they both sell equally, which makes us really proud.
We use locally grown Wombok - that is - from a farm within 100km's of our production site. These are grown using best practice. All of the vegetables are from within that zone - however - the gochugaru is Korean and the Tamari comes from Japan. We cannot get the right kind of chilli in the amounts we need from anywhere else, and our organic tamari is selected from Japans best - without gluten which is also important to so many of our customers.
The ginger and garlic is strong in our kimchi - but think about this: raw AND fermented garlic and ginger.
Eat our kimchi because it's real, delicious, and alive.
Pair with - well this is a meal in a jar! Add a blob of tahini or nut butter on a rice cracker or toast, a bowl of rice with kimchi and a fried egg popped on top - a touch of sesame dressing and a scatter of seeds is gorgeous. On the side of a bowl of veg. Congee. With breakfast, in a pancake, with noodles, through fried rice, in a toasted cheese sandwich. What can't you eat it with??
Always keep refrigerated and enjoy to your heart's content.