Lactofermented Raw Kimchi
***If brews are ordered, they will be fulfilled in one sitting together when the Kimchi is ready***
Kimchi, Korea’s national food, is one of our favorite fermented foods. It contains its own type of lactic acid bacteria Lactobacillus kimchii, as well as other probiotic bacteria that may benefit digestive health. Kimchi made from cabbage is high in vitamins and minerals, including vitamin K, riboflavin (vitamin B2) and iron!
Famed chef David Chang of Momofuku describes it best:
"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious."
How is Craft & Culture's Kimchi different?
Our kimchi is made in very small batches by hand, by the same folks who brew your favorite Kombuchas and Kefirs!
It will be slightly spicy, crunchy and have a distinct sweetness from the raw and active bacteria present in it's fermentation!
Please note that Kimchi with external vinegar added is not considered fermented and lacks beneficial probiotic bacteria.
- Rich in vitamins, minerals and amino acids
- Packed with beneficial probiotic bacteria thats good for the gut
- May strengthen the immune system
- Reduce inflammation
- Slow ageing
- promote weight loss
- Support Heart Health
Yummy Recipe(s) include:
Ingredients: Napa Cabbage, salt, ginger, scallions, ginger, garlic, carrots, salted shrimp, fish sauce, soy sauce, glutinous rice flour, gochugaru, apple, wood ear mushroom, sugar
Size: 500g, cut into approximately 1.5 Inch pieces and packed in a food grade resealable bag
As pictured. Will age and get more sour with time--this is normal and expected. Use sour aged kimchi for soups and stews
Store chilled in the fridge. May be kept for up to 2 years. See package for best by date. Gas build up is normal due to natural fermentation. Do not store brews in wine chillers as the average temperature is around 10-15 degC.