Kimchi is a traditional Korean dish made from fermented vegetables, such as cabbage, radishes, and carrots. It is known for its tangy and spicy flavour, as well as its numerous health benefits.

Kimchi -means, submerged vegetable, but most Koreans won’t know that off the top of their heads since it’s a native word as are many Korean food words. (oddly located around food)

The literatures above show that kimchi was called dimchae, timchae, and dihi, and written as Jeo (저, 菹) in hanja. In other words, the books show that the word kimchioriginated from the pure Korean word dimchae (딤 , 菹).

Yes, our kimchi is vegan. We use only plant-based ingredients and do not include any animal products in our recipes. No Soy. No Fish souce.

Kimchi is made through a traditional process of lacto-fermentation, where vegetables are salted, mixed with paste and then left to ferment for a period of time in temperature controlled environment. This process creates the tangy and sour flavour of kimchi. Packed with gut healthy lacto bacteria.

Kimchi is rich in beneficial bacteria called probiotics, which can support a healthy gut microbiome. It is also a good source of vitamins, minerals, and antioxidants.

Yes, we offer a monthly subscription for our kimchi. You can choose between a 500g or 1kg subscription, and receive fresh kimchi delivered to your doorstep every month. Its great option for great value of money.

Our kimchi has a shelf life up to 6 month when stored properly in the refrigerator. However, we recommend consuming it within a 30 days for the best taste and quality. Avoid exposure to saliva. No double spooning :)