Crunchy Radish Kimchi
Our Radish Kimchi is made with White Radish is grown in VIC.
The diced radishes are then packed tightly into a container and left to ferment over a period of time. During fermentation, the flavors develop, and the radishes become slightly tangy, spicy, and pickled. The length of the fermentation process can vary depending on factors like temperature and personal preference. The end result is a crunchy, spicy, and tangy side dish that pairs well with many Korean meals, adding a burst of flavor and texture to the dining experience.
Local Proudly, Delicious!
Safe & Tasty Fermented Food
Koreakimchi has NO Preservatives & NO Artificial additives.
We never add artificial additives to any of our products to allow the healthy bacteria which called probiotics to spread inside our products.
( *we recommend that kimchi should be kept for 6 months)
Amino Acids in Radish
We currently use the Joseon Radish which is Korean white radish. it has more strong and sweet flavour than other radish types.
Radishes are a good source of various nutrients, including certain amino acids. Amino acids are the building blocks of proteins and play crucial roles in various physiological functions within the body.
Thank you for 22 years.
Promotion Price Comparison of Bulk Kimchi
Compare the value of bulk kimchi to find the best option for you
450g Pack >
204￠ per 100g
2kg Pack 10% OFF >
120￠ per 100g
5kg Pack 10% OFF >
109￠ per 100g
10kg Pack 16% OFF >
99￠ per 100g
How We Ensure Safe Kimchi Delivery
Our kimchi is carefully packed in insulated containers to maintain the ideal temperature during transit. Kimch is spoiled? Check more details here.
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