Winner of a 2025 Great Taste Star!! Our Crafty Kimchi is made using traditional Chinese leaf cabbage, mild and smoky gochugaru chilli flakes and miso for an umami punch. If you were looking for a mad-tasty, plant-based kimchi, look no further!! Eat me with... macaroni cheese, sushi, fried rice, atop a juicy burger or (and we highly recommend this) straight from the jar! SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED Disclaimer: Vegetables were harmed in the making of this product. #FERMENTSFIGHTINGFOODWASTE Our traditional Korean-style kimchi balances all the flavour profiles that make a food moreish. Salty, subtly sour flavours are combined with the savouriness of red miso, a touch of sweetness from the carrots as well as medium-hot spice from the smoky gochugaru chilli flakes. Our kimchis are chunky-cut for a crunchy bite on your noodles. We like you to get a good ole forkful of kimchi-goodness so keep the veg in our kimchis thick-cut for extra punch. This also keeps the veg firm and crunchy, while being thin enough to spread on your favourite meal or snack. Kimchi means ‘submerged vegetables’ in Korean. TANGY - SALTY - UMAMI - SPICY A staple in Korean cuisine, kimchi is eaten with nearly every meal. Traditional versions use fish-based ingredients, but we opt for aged red miso for a vegan umami boost. We use wild fermentation, meaning we don’t add pre-defined cultures but rely on naturally occurring bacteria. These microbes transform ordinary cabbage into something extraordinary! Fermented vegetables are even safer than raw produce! Lactic acid bacteria lower the pH, outcompeting harmful microbes and enhancing flavour. Fermented foods might support gut health, though strong scientific studies are still needed. While some companies claim ‘probiotic’ or ‘immune-supporting’ benefits, we simply promote our ferments as a healthy addition to a varied diet by showcasing vegetables in a different light and providing beneficial live microbes in every forkful. How to eat: Ingredient: Add flavour to soups, noodles, broths, and stews. Side dish: Swap for coleslaw or salads. Condiment: Replace chutneys, gherkins, and sauces. Topper: Elevate toast, crackers, sandwiches, stir-fries, pasta, hot dogs, and burgers. Leaking or bubbling jars? Don’t worry! This means your ferment is alive and active. Wipe up any leaks and enjoy as usual. Since launching The Crafty Pickle Co. in 2019, we’ve partnered with the incredible charity FareShare, donating a percentage of every sale to support their work and using their ‘surplus-surplus’ (imperfect or excess food) in our production. To date, we’ve rescued the equivalent of over 71,000 carrots from waste! 🥕 Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU! Crafty Kimchi is for those looking for the unique flavours of a kimchi, which just so happens to be vegan. Passionate about flavour and education, our team (including a Registered Nutritionist) knows how to make ferments that taste great and do good. Want to try fermentation at home? Check out our workshops and blog for inspiration, recipes, and gut health tips!
