Korea Kimchi 10kg : Bulk Pack

(Certifications of FSSC22000, Halal & HACCP)

Korea kimchi is our signature kimchi, made with at least 90% Australian ingredients, has been produced daily in Australia using traditional Korean methods for 22 years.

Koreakimchi is the type of kimchi use cabbages are cut into bite-size pieces and mixed with our own secret paste and use fresh vegetables are grown in Victoria so, it tastes salty, sour, umami, refreshing, spicy, and flavorful experience. 

We got one cabbage seed which was made in Korea in the past. We requested to graft the 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.

Our Cabbage is Grown in Yarra Farm, Victoria

NO Preservatives & NO Artificial additives. We do not add any artificial additives to our products, allowing the natural healthy bacteria, known as probiotics, to develop within them without sterilizing. It's typically fresh from the fermentation process, maintaining its active, live cultures and preserving its probiotic benefits( *we recommend that kimchi should be kept for 6 months)

Kimchi, known as "kimchee" in some cases (김치), is a traditional Korean side dish prepared through the fermentation of cabbage, radish, or cucumber. Its classification often aligns with the primary vegetable used in its preparation. Integral to Korean cuisine, kimchi is a staple, commonly enjoyed with nearly every Korean meal, often consumed once daily. Packed with vitamins, minerals, and beneficial bacteria, kimchi create natural probiotic that can improve gut health.The fermentation process creates those good-for-you bacteria that promote digestion and boost your immune system.

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.

Mukeunji, a type of aged kimchi, is fermented for a minimum of 6 months and can be enjoyed for up to 3 years or longer. Properly stored kimchi continues to develop rich, deep flavors over time while maintaining its health benefits. It’s packed with probiotics, vitamins, and antioxidants, making it not only a flavorful addition to any meal but also a powerful boost to your digestive health. The longer it ferments, the more complex and tangy the taste becomes, offering a unique culinary experience.