How to Choose The Best Kimchi for You

Top Fresh Kimchi for Gut Health, Discover various taste of kimchi by our expert

Are you on a quest to discover the genuine essence of kimchi? Look no further than Koreakimchi, your gateway to the heart and soul of Korean cuisine. Our journey began in a humble kitchen back in 2002, and ever since, we've been dedicated to preserving the time-honored traditions that define the real taste of Korean kimchi. But that's not all; our kimchi also serves as a natural source of probiotics, promoting not just flavor, but also your well-being. Join us as we embark on a delightful exploration of the various kimchi types we have to offer, each with its own unique character and story.

Table of Content

Introduction
Kimchi Ingredient
Discover Our Diverse Kimchi
4 Tips to enjoy Kimchi longer
Conclusion

Kimchi Ingredient

Use 90% Australian Ingredietns. The Kimchi cabbages grown using the Matilda seeds had similar features as the cabbages grown in the highlands (450m-750m above sea level, in cool climates) in South Korea. Unlike the watery and wasabi flavoured Yuki Cabbage, it contained a sweet, strong and crunchy flavour which we believed was the perfect ingredient to make the traditional Korean Kimchi.

We requested to graft the Matilda seed to the seed company in Australia and Korea. Then we got the grafted seed that was suitable to be regularly grown in Victoria, considering the factors of local climate and soil.

Discover Our Diverse Kimchi

Korean kimchi for Gut Health

When it comes to the world of kimchi, Koreakimchi stands out as a distinctive and delectable variety that follows the Seoul style of preparation. In the rich tapestry of Korean cuisine, kimchi recipes can vary significantly depending on the region. In the bustling suburbs like Seoul, Gangwon-do, Chungcheong-do, Gyeongsang-do, and beyond.Unlike some kimchi varieties that lean heavily on strong seasonings or can verge on the bland side, Koreakimchi has carved a niche for itself with its unique approach to seasoning. Let's uncover the secrets that give Koreakimchi its distinct and refreshing taste.

Vegan Kimchi with No Animal Products

Vegan kimchi maintains the fundamental principles of kimchi-making but excludes the use of animal-derived ingredients like fish sauce or shrimp paste, which are commonly found in traditional kimchi recipes. Instead, vegan kimchi relies on plant-based alternatives to achieve its distinct flavor and fermentation. It gives less tangy however, the fermentation process in vegan kimchi might be slower than in traditional kimchi due to the absence of fish sauce

Boss' Favorite, Wellbeing kimchi

Well-being kimchi and Original kimchi in a jar have the same recipes and ingredients. This kimchi has a crunchier texture due to shredded radish, and it's sweeter than traditional kimchi.
Note: When radish meets cabbage, it creates more probiotics. Also, there are plenty of vitamins and fiber in kimchi.

Crunchy Radish Kimchi

Radish kimchi, also known as "kkakdugi" in Korean cuisine, is a type of kimchi that features radishes as the main ingredient. The radishes are cut into cubes. Radish kimchi undergoes a fermentation process similar to other types of kimchi. The lactobacillus bacteria present in the environment naturally ferment the kimchi, which not only gives it a distinctive sourness but also enhances its probiotic content.
Tip: leave it at room temperture for a day if radish kimchi has no tangy flavor, which mean it still need time to be fermented.

Non-Spicy White Kimchi

White kimchi, also known as "baek kimchi" in Korean, is a variation of kimchi that is different from the traditional red, spicy kimchi that many people are familiar with. It is often described as slightly sweet, tangy, more watery and refreshing.White kimchi offers similar probiotic benefits as traditional kimchi due to the fermentation process. It's also rich in vitamins, minerals, and dietary fiber, making it a nutritious addition to meals.

4 Tips to Enjoy Kimchi longer

Know How to Store Kimchi

If you've got a vacuum-sealed pack of this delicious Korean delight and you're wondering how to store it, we've got some friendly advice for you. Once you've cracked open that pack and started enjoying your kimchi, it's time to be mindful. Make an effort to finish it within a few days up to a week. Storing it in the refrigerator during this time is crucial. Why, you ask? Well, it's all about preserving the crispness of the cabbage and preventing it from becoming overly soft

Save Your Kimchi by Our Recipes

When you over ferment kimchi, or ferment it for a long time, your kimchi will have more lactic acid. It makes sourer as well as softer. Well, before you toss it away, hold on! We've got some nifty tips to give your kimchi a second chance at deliciousness. (Kimchi Bibim Noodle, Avocado kimchi or kimchi noodle soup)

Check Food Safety System for Your Health

We take pride in being the only kimchi company in Australia that holds not one, but two prestigious certifications: HACCP (Hazard Analysis Critical Control Point) and FSSC 22000 (Food Safety System Certification). These certifications are a testament to our unwavering commitment to providing you with the safest and most delicious kimchi on the market.

By exploring kimchi sections, you'll ensure that every bite of kimchi you enjoy is a flavorful and delightful experience. So, savor the tangy, crunchy goodness, and support your gut health with fresh kimchi.