Korea Well-Being Kimchi is made with bite-sized cabbage and shredded radish for extra crunch and flavour. Slightly sweet, tangy, spicy, and refreshing, this kimchi is packed with probiotics, vitamins, and minerals to support gut health.
Shredded radish
Slightly sweet
Crunchy texture
You deserve better!
korea Kimchi's 6 Key Points
1. Made Fresh Daily
Traditional Korean recipe since 2002/ NO Preservative
2. Locally Grown Veggies
Fresh produce from Victoria for clean, bold flavour. Lean more ✅
3. Food Certified
Made in a HACCP & FSSC 22000(We are the only in Aus) -certified kitchen with care
4. Real Korean Taste
Sliced cabbage seasoned to perfection – tangy, umami-rich, with a balance of spiciness and sourness
5. Gut-Healthy
Supports digestion, reduces bloating, and boosts immunity
7 Billion Probiotics Per Day
Just one serving of our raw kimchi delivers billions of live cultures. (Unpasteurised)
Slightly Aged Kimchi 'Shin Kimchi'
Shin kimchi refers to freshly made kimchi that is still crisp and mildly tangy. As time passes after opening, the flavor becomes more sour, and this stronger tangy taste is often referred to as "Shin Kimchi" (aged kimchi). While fresh kimchi is great on its own, this more fermented version can be used to create delicious dishes like kimchi fried rice or stir-fried kimchi with sausages or tuna. The sourness of Shin Kimchi adds depth and complexity, making it a tastier and more flavorful option compared to fresh, less fermented kimchi.
DiscoverPerfect Kimchi for you
Check different type of kimchi to choose the best kimchi for you
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) - VIC, NSW, QLD, SA, WA, TAS, QLD & NT:$16.00 (Next-day delivery) & Free shipping on over $85.00
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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