Product Information
| Model | White kimchi (non-spicy) |
|---|---|
| Type | Korean side dish (Fermentation food, Global Food safety system certification) |
| Weight | 450g, 1.5kg |
| Ingredients | Wombok, Salt, Onion, Fish sauce, Sugar, Garlic, Spring onion, Carrot, Radish, Ginger. |
| Allergens Statement | It contains Fish product / Gluten Free |
| Best Before | 6 months |
Love kimchi but not the spice?
Try our non-chili, probiotic-rich version!
- Raw (unpasteurised)
- Naturally Fermented
- Full of Probiotics
- Refreshing & Umami
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.
Korean White Kraut?
White kimchi is made without the traditional red chili flakes (gochugaru) that are typically used in other types of kimchi. As a result, white kimchi has a milder flavor compared to its spicy counterparts. More refreshing flavor.
Non-Chili Kimchi with Shredded Radish
White kimchi often has a more liquid consistency because it is usually fermented in a brine, which creates a slightly tangy and refreshing broth. The brine is typically made from salt, fish sauce, and the natural juices released from the vegetables.
White kimchi Cold noodle Recipe
his dish is the epitome of refreshing. Crisp and cool white kimchi perfectly complements the chilled noodles, creating a delightful harmony of flavors. Cooking time is only 10 Mintues
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3Control 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.