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Eastern Europe meets Korea in this twist on the classic Kimchi made with red cabbage.
In stock
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.
Weight | 0.9 kg |
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Size | 710g |
Producer | Verdurin |
Ingredients | 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. |
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. |