Original Cabbage Kimchi - Spicy (Vegan)

Ginger's pantry Verified independent store

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This kimchi is the original type of Korean Kimchi and is what most people think of when they hear about kimchi. The only difference from the traditional Korean recipe is that we do n't use fermented fish or any seafood products so the kimchi can be vegan. In place we add shitake mushroom and kelp to our stock to replicate the richness of flavour. Our kimchi has crunchy Chinese Cabbage and Daikon (White Radish), with a good level of spice from the chilli powder. Unlike kimchi imported from Korea which is sterilised and full of preservatives, our kimchi is alive with beneficial bacteria and will continue to ferment. Ingredients: Chinese cabbage , Daikon, Onion, Chives, Garlic, Ginger, Chilli Powder, Chilli flake, Himalayan salt, vegetable stock (shiitake mushroom, kelp and water), Sweet rice flour. You can order ‘sour’ or ‘non sour’ kimchi. ‘Non sour’ Kimchi is normally 1 day old Kimchi. It is more like a spicy Asian salad. Tastes a bit salty as it is only 1 day old. It will taste less salty when more fermentation occurred. Sour kimchi has been fermented for 2 to 3 weeks, which is the Korean standard. Shelf life: Our best before date is 6 months after being produced. Kimchi slowly becomes more sour as it ages, we recommend you cook the kimchi if if you find it too sour. How to use: Kimchi can brighten up any meal that is in need of an extra dose of flavour. Great in fried rice, on burgers, and in your 2 minute noodles! This kimchi is a good pairing with oily food or sweet potatoes. My favorite pairing is with scrambled egg or on a cheese toastie. Plus of course you can use as a basis for many classic Korean dishes like kimchi stew or kimchi pancake. The possibilities are endless. Slow-Cooked Kimchi Sauce for Pasta or Noodles Swap out your usual pasta sauce with something bold and tangy — slow-cooked original kimchi. By slow cooking chopped kimchi overnight in a slow cooker, you create a deeply flavorful, umami-rich sauce that pairs beautifully with noodles, spaghetti, or even Asian-style stir-fried noodles. As it is slowed cooked, the fiber of Napa cabbage becomes very soft. How to Make It: Chop your original kimchi into small pieces. Add to a slow cooker with a splash of water or broth (optional, depending on the kimchi's juiciness). Cook on low overnight (about 6–8 hours). Season with salt and pepper to taste. Toss it with freshly cooked noodles, spaghetti, or pasta. You can add any types of your favorite vegetables (I like to use kale), sea food like prawn. Size: You can choose packaging option. Jar or food grade plastic pouch Food grade plastic pouch Jar option costs $4 extra as jar itself is more expensive, needs more packaging for protecting jars and quite often damaged during transit. There is no compensation by our courier. Show more