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Our fresh mak kimchi is made once a week to ensure you get a kimchi in its earliest stage of fermentation. Upon delivery, transfer it from its pouch to an airtight container and let it ferment in your fridge for as long as you like. Because some like it young and fresh and some like it well fermented, full of sourness and deep flavours. Just know that the more you wait, and the more the probiotics will develop.
How does this work : Orders are dispatched on Mondays and Wednesdays. Just pop the kimchi in your fridge and wait as long as you like before enjoying. We recommend that you don’t overpack your airtight container and that you open it a couple of time a week for the first two weeks of fermentation. Kimchi will keep for weeks when stored correctly but we recommend to cook it if eating after the Best before date.
As with our other versions, naturally made without any preservatives or additives, The Korean Pantry Fresh Kimchi is unpasteurised and will develop loads of probiotics and prebiotics to support your gut health.
Its spicy yet fresh and zingy taste will make it the main character of your stir fries, stews and grilled cheese sandwiches, or the best companion to your cheese & charcuterie platter or salad.
Chinese leaf, daikon, spring onion, carrot, onion, garlic, ginger, Korean pear, Korean chilli pepper flakes, FERMENTED SHRIMPS, glutinous rice flour, dried shiitake mushroom, kelp, fermented Korean plum extract, Korean solar sea salt.
*For allergens see ingredients in bold. No Fermented shrimps involved in the Vegan version.
*All natural: no preservatives, no added refined sugar, gluten-free
Made in an environment that may handle nuts, gluten, oats.