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Autumn is here and with it come …. PUMPKINS !
Danhobak Kimchi is a traditional Korean recipe using sweet pumpkin cut in large cubes. It is slightly sweet in taste, with a texture close to persimmon. The lactofermentation gives the tang while the gochugaru, garlic and ginger (our usual suspects) give the characteristic kimchi flavours. I also add pumpkin seeds for a nice crunchy note.
Once again, I will be making my way to the fantastic Hewitts Farm to pick up my pumpkins. Quite literraly a field trip! I will be mixing two varieties of pumpkin to ensure a balance of textures and tastes.
Pumpkin Kimchi was one of last year’s best sellers and I hope you’ll enjoy it too if you haven’t tried it yet.
As with our other versions, naturally made without any chemical preservatives or additives, The Korean Pantry PUMPKIN KIMCHI is unpasteurised and will develop loads of probiotics and prebiotics to support your gut health.
Its sweet spiciness will make it the perfect side to your grilled white meats, but also to very mild main dishes or noodles soup.
Storage : Keep the pouch refrigerated in an upright position or decant in an airtight container. Kimchi will keep for weeks when stored correctly. Usual shelf life is 8 weeks when you order online, to keep an optimum texture.
Pumpkin, pumpkin seeds, spring onion, garlic, ginger, Korean chili flakes, Korean fermented plum extract, Korean solar sea salt.
*No known allergens present in this recipe.
*All natural: no preservatives, gluten-free.
Made in an environment that may handle nuts, gluten, oats.
Vegan friendly recipe.
Delivery note : Please note that if you order the Pumpkn Kimchi at the same time as another kimchi, all will be dispatched together from October 19th to ease the strain on delivery services. If you would like to have your other items delivered first, please place a separate order.