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Tradition, life and generous flavour unite in our wild fermented, raw kimchi - packed with gut-loving bacteria. This labour of love is rich in smoky Korean chilli, garlic and ginger, and gives unrivalled intensity and complexities of flavour.
Our kimchi is a labour of love and is now oft-touted as the BEST kimchi by kimchi buyers around. Is it because we peel the Australian organic garlic right here at The Ferm? (It's A LOT of garlic). Or all of the gorgeous ginger and pure smokey Korean chilli? Maybe it's the vibe we put into it; because on kimchi-making day everyone is happy. The aroma is big and we enjoy standing together, chatting and peeling and hand chopping.
We only use the best, naturally and slow-fermented fish sauce by Red Boat - with but 3 ingredients: anchovies, salt and TIME. Add a touch of organic slow-fermented tamari, a pinch of raw organic sugar, daikon, carrots, spring onions and wombok.
A lot of claims are made for the health benefits of kimchi and I do feel they have merit. Think about this: raw AND fermented garlic and ginger goodness. Lactobacillus sakei, known to help with sinus infections is commonly found in kimchi, so this is a good one to help fight off a cold. But forget probiotic immune-boosting and all that and just eat our kimchi because its real, delicious, and alive. It's a meal in a jar! Add a blob of tahini or nut butter on a rice cracker or toast, eat as is, pop a fried egg over it or just on some steamed rice with a touch of sesame dressing or a scatter of seeds. A kimchi and stringy melty cheese toasty is always popular too....
Always keep refrigerated and enjoy to your heart's content.