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“This month sees the end of Winter and to mark this, I want the Kimchi Collection to highlight one more time the beauty of root vegetables. I use British Purple Turnips, making sure to choose them small and slightly sweet, to make a delicious cubed Kimchi. Being the same family as Mustard, you definitely get an extra kick from the veg itself plus the heat from the Gochugaru (Korean chilli flakes).”
Chef Cindy Robert
Full of vitamins K, A, C E, B1, B3, B5, B6, B2 and folates, as well as minerals like manganese, potassium, magnesium, iron, calcium and copper, Purple Turnips are a great addition to your diet. They are also a good source of phosphorus, omega-3 fatty acids and protein.
As with our other versions, naturally made without any preservatives or additives, The Korean Pantry TURNIP KIMCHI is unpasteurised and will develop loads of probiotics and prebiotics to support your gut health.
With mustardy notes and a real crunch, this cubed Kimchi will be the highlight of your next Ploughman’s lunch. Or have it on the side of a clear broth noodle soup. It’s refreshing spiciness will act as a palate cleanser.
Vegan friendly recipe.
Storage : Keep the pouch refrigerated in an upright position or decant in an airtight container. Kimchi will keep for weeks when stored correctly but we recommend to eat this cubed Kimchi within 4 weeks from delivery.
How does this work : Our monthly special kimchi is available only to pre-order, and with a limited quantity. March’s TURNIP KIMCHI can be pre-ordered between February 15th and February 29th. It will be delivered around March 17th, through your letterbox. Just pop the kimchi in your fridge and enjoy!
Turnip, spring onion, garlic, ginger, Korean chilli pepper flakes, fermented Korean plum extract, Korean solar sea salt.
*For allergens see ingredients in bold. No known allergen is present in this recipe.
*All natural: no preservatives, no added refined sugar, gluten-free
Made in an environment that may handle nuts, gluten, oats.
Out of stock