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Carrot, Daikon, & Pear Kimchi


£9.50

A gentrle, white ferment without chilli spice but still endowed with the trademark Kimchi flavour.

In stock

Description

Amidst the quiet bubbling of fermentation, this delicate white kimchi awakens a symphony of flavors. Daikon radish, carrot, and pear intertwine in a dance of subtle sweetness and crisp textures. Crafted with meticulous attention to detail, each slice of this kimchi exudes a gentle allure, inviting the senses to embark on a journey of culinary exploration.

In this tranquil sanctuary of fermentation, tradition and innovation converge to create a masterpiece of Korean cuisine, where simplicity reigns supreme and the essence of nature is celebrated with reverence. With each tender bite, the refreshing crunch of daikon radish and carrot harmonizes with the subtle juiciness of pear, weaving a tapestry of flavors that enchant the palate with understated elegance.

As the subtle tang of fermentation caresses the senses, one is transported to a realm of serenity and tranquility, where the timeless art of fermentation reveals its transformative power. In this exquisite creation, one discovers not just a fermented good, but a symphony of nature’s bounty, a testament to the beauty of simplicity and the profound depth of flavor that emerges from the simplest of ingredients.

Additional information

Weight0.9 kg
Size

800g

Producer

Verdurin

Ingredients

Daikon radish, carrots, pears, water, ginger, cornflour, onions, scallions, chilli powder, salt.

Nutritional values per 100g

Energy 104kJ/24kcal; fat 0.5g, of which saturates 0.1g; carbohydrates 2.4g, of which sugars 1.1g; fibre 1.5g; protein 0.5g; salt 1.1g.

Storage and Care

Keep refrigerated at all times. Open the bag to release any gas buildup which occurs naturally. Once open, consume within 5 days.

Diet

Vegan

Notes on fermentation

Unlike the pickled products you might buy at a supermarket, our fermented food and drinks are unpasteurised and unfiltered and contain live bacterial cultures. The ferment’s taste will develop with time. The fermentation process naturally produces bubbles of carbon dioxide. A film of white kahm yeast may form of the surface of the food. This is benign and can simply be discarded.