What is Kimchi?
In Korean cuisine, kimchi is a staple side dish. The most common form of kimchi is spicy fermented nappa cabbage, known in Korean as baechu kimchi. Widely used through East Asia, nappa cabbage is a robust variety of the leafy vegetable.
However, kimchi is a diverse dish. It can be made spicy to non-spicy, using a variety of vegetables. The unique qualities of kimchi are tied to its fermentation. As time passes, the fresh and crisp kimchi develops into a tangy and deep flavour.
Our vegan kimchi is made locally in Calgary, Alberta. Check out our products here.
Frequently asked questions
How do I eat Kimchi?
In traditional Korean cuisine, kimchi is paired with rice, meats, stews, and other side dishes. But kimchi can be cooked with or eaten as a side dish with all types of cuisine. Go ahead, mix and match the spicy tang of our kimchi with flavours of your choosing!
How long does Kimchi keep?
We recommend up to 2 months. Kimchi will ferment the longer it sits in the fridge. As time passes the flavour becomes tangier and more pungent. This will be a personal preference depending on how you like your kimchi.
Does Kimchi need to be refrigerated?
Yes. Kimchi needs to be refrigerated at all times.
Does the Kimchi flavour change over time?
Yes. The flavours will change as the kimchi ferments. Kimchi will become more tangy and pungent over time.
What does fermentation in Kimchi mean?
In kimchi, the vegetables are preserved through lactic acid fermentation. It is a method of vegetable preservation used all around the world. Vegetables are diced, sliced or shredded, and then salt brined. The flavours during fermentation are based on available vegetables and spices.