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Red Cabbage Kimchi


Eastern Europe meets Korea in this twist on the classic Kimchi made with red cabbage.

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Amidst the bustling aromas of a fermentation kitchen, emerges the fusion Red Cabbage Kimchi, a symphony of flavours and textures meticulously crafted with time-honoyred techniques. Each leaf, adorned with a fiery hue, carries the essence of gochugaru sauce, infusing the air with a tantalizing warmth that beckons the senses.

Crafted on the premises with unparalleled care and devotion, this spicy delicacy blends the rich culinary heritage of Korea with the middle-European sensibilities of red cabbage. With each bite, the crisp crunch of the cabbage gives way to a burst of vibrant flavors, igniting a symphony of sensations that dance upon the palate.

As the tangy notes linger on the tongue, one is transported to a realm where tradition meets innovation, where the past is honored and the future embraced. In this timeless creation, one discovers not just a fermented good, but a journey through the ages, a celebration of culture and culinary mastery that transcends mere sustenance.

Additional information

Weight0.9 kg





Red cabbage, daikon radish, carrots, red onions, water, ginger, rice flour, red onions, scallions, apples, chilli powder, garlic, 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.



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.