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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.

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Our vegan kimchi is made locally in Calgary, Alberta. Check out our products here.

  • 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.
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