It becomes even better as it ferments, and when it gets more aged, it’s perfect for making kimchi stew. I tried the white kimchi for the first time and it was also delicious. I honestly can’t live without Korea Kimchi.
We just can’t skip any of them: the napa cabbage kimchi, kkakdugi, and seasoned bellflower root, all of which my family loves. Above all, we trust it because it has a clean, pure flavor without any added artificial seasonings.
A Genuine Solution for Reflux Game-Changer for Low Stomach Acid! My Reflux is Finally Gone. Without doubt, I can honestly say I'm addicted to this Kimchi.
It's safe to store this paste in the fridge for up to 6 months, though we suggest enjoying it within 5 months for the best quality. Our product is free from preservatives, so this timeframe ensures optimal freshness/ check how to store kimchi properly : https://koreakimchi.com.au/blogs/kimchi-story/does-kimchi-go-bad
This is normal! it's likely due to the gases produced during the fermentation process. Kimchi undergoes fermentation as the beneficial lactic acid bacteria present in the vegetables consume sugars and produce gases, primarily carbon dioxide. This is a normal part of the fermentation process.
Kimchi is a naturally fermented food, so even if it warms up, it remains safe to eat — it may just taste a bit more tangy as fermentation speeds up. While we do recommend keeping the kimchi refrigerated to slow down the fermentation, rest assured that it doesn't spoil quickly even if it's been at room temperature for a short period.
Yes! To keep everything fresh, we use FDA-approved ice packs that hold the right temperature for up to 48 hours in a chill box while in transit, slowly returning to room temperature afterward.
- Melbourne: $5.50 (Free on order $80 or over) - NSW, QLD, SA, WA, TAS, QLD & NT:$15.00 (Next-day delivery) & Free shipping on over $95.00
Our kimchi is gluten free. It is made primarily from wombok, spring onion, and a blend of seasonings also, our kimchi is Non-pasteurized (Raw Kimchi): Rich in probiotics alive because we make it in Local.
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