Kimchi paste(sauce), to make kimchi at home
how to make cucumber kimchi
how to make spicy soup
how to make kimchi easy
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Kimchi paste(sauce), to make kimchi at home
how to make cucumber kimchi
how to make spicy soup
how to make kimchi easy

🔥Ready- Made

Kimchi Paste (Sauce)

$20.00

✔ With small recipe ideas included

Shipping calculated at checkout.

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WHY CHOOSE US

AUSTRALIA WIDE SHIPPING

Enjoy our fresh Kimchi without having to worry about shipping costs on over $50 within Victoria.

QUALITY CERTIFICATE

We got approved by FSSC2000 (Food safe system certification) as only Kimchi Manufactor in Australia.

100% MADE IN AUSTRALIA

Our cabbage farm in Yarra. We use fresh ingredients and produce it in korean traditional way.

Product Information

ModelKimchi Paste (Sauce)
TypeAll Purpose Sauce
Weight450g
90% Australian
Ingredients
Red Chili powder, Salt, Shrimp Paste, Onion, Fish sauce, Sugar, Garlic, Spring onion, Ginger
Allergens StatementIt contains Fish and Shellfish products / Gluten Free
Best Before6 months

Love own kimchi but hate the prep?😮‍💨

Making kimchi from scratch takes time, effort, and a long shopping list:

  • Garlic, ginger, apple, onion, fish sauce, chili flakes, sea salt…
  • Measuring, blending, and balancing flavours just right
  • 3+ hours of prep, and your kitchen ends up a mess

Slightly Aged Kimchi 'Shin 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.

Who Needs This Paste?

If you said “Yes” to any of these—you’re in the right place.

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First-time kimchi makers who feel overwhelmed


Busy home cooks with no time


Anyone who loves homemade taste, simplified


People who want authentic flavour without the hassle

Recipe 1 - fresh kimchi with kimchi paste

No Additional Ingredients needed

Creating kimchi traditionally demands significant effort in preparing a range of ingredients including red pepper powder, salt, shrimp paste, onion, fish sauce, sugar, garlic, spring onion, and ginger.

No need to buy all the ingredients — just one tablespoon does it all!

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Just a Single Spoon!

Impress your guests with our Kimchi Paste — a time-saving blend enriched with fish sauce and shrimp paste for deep, umami-rich flavor in every dish.

How to Use It💡

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2 Tbsp of kimchi sauce, 270ml of rice wine vinegar (Coles rice wine vinegar) 3 Tbsp of sugar

Tangy Dipping Sauce

1 minute

Kimchi paste 1 Tbsp, Half of onion, and spring onion

Cucumber Kimchi

30 minute

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kimchi paste 1Tbsp , Water 700ml, Sliced meat, half of potatoes, Sugar 1Tbsp, Boiled noodles  and half of onion

Easy Potato Sujebi

10 minute

Worry -Free Shipping📦

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Protection

Double layers with Bubble Wrap, Insulated Wraps, & Plastic Bags

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Chiliertainer

The chilitainer helps control the temperature of foods packed inside.

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Control temperature

To keep everything fresh, we use FDA-approved ice packs that hold the right temperature for up to 48 hours while in transit, slowly returning to room temperature afterward.

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Kimchi paste(sauce), to make kimchi at home
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Kimchi paste(sauce), to make kimchi at home
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how to make kimchi easy

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Made in Australia

Our cabbage farm in Yarra, our manufacture is in Melbourne. We use fresh ingredients and produce it in korean traditional way.

​​Free Shipping

Enjoy our fresh Kimchi without having to worry about shipping costs on over $50 within Victoria.

Grobal Food Safe System

We got approved by FSSC2000 (Food safe system certification) as only Kimchi Manufactor in Australia.

Frequently Asked Questions

Enjoy a $10 discount on your first purchase!

Don't miss out on this exclusive offer and discover best Kimchi for you. 

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