Signature Whole Leaf Cabbage Kimchi

Wanting Kimchi Verified independent store

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New size alert! In line with our first physical store at TANGS, our product sizing will be based on volumetric measurements. We will fill the product to the vertical line of the tu b size you purchase, so as to leave enough leeway for carbon dioxide/expansion during fermentation. Please also note that as cabbage kimchi ferments, it expels more water/juice so it may appear to fall below the vertical line by the time it reaches you! Choose Aged/Sour option in drop down if you are cooking the kimchi! Our signature and best-selling kimchi! Artisanal handmade kimchi, created from scratch with the freshest, quality produce. Naturally rich in antioxidants and probiotics. Ridiculously healthy but it's the taste that will knock your socks off! Low in salt with no added sugar, MSG, preservatives or colouring! Choose how you like your kimchi: Not Sour: Balanced, fruity and floral. Taste the crunchiness of fresh cabbage, beautifully complimented with the perfect dose of pure honey. Spiciness: 6.5/10Aged/Sour (perfect for cooking): For true-blue kimchi connoisseurs... Kimchi that's perfectly aged and shiok-ingly sour. Eat it on its own for a sour kick and probiotics boost, or cook it for the most amazing kimchi jjigae ever! Spiciness: 6/10Ingredients: Cabbage, radish, spring onion, chives, chilli, onion, garlic, ginger, glutinous rice, apple, pear, papaya, water, salt, fish, shrimp, honey, mushroom, kelp. The Wanting Kimchi Difference Our secret recipe produces kimchi that's ripe and full flavoured, but not yet sour (unless you are getting the limited edition aged kimchi. For mature, sour kimchi, simply stash in fridge for couple more weeks before enjoying. Quick hack: leave at room temperature for up to 24 hours, but burp at half time to prevent kimchi from exploding due to air formed!*Why whole leaf?Whole leaf cabbage kimchi ferments slower, keeps better and for longer, making it more delicious and with more benefits associated with fermented foods, compared to mak (cut) kimchi. Show more