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Each quarter, I make a special kimchi batch using a bunch of seasonal ingredients to create a complex and unique tasting Kimchi

 

So choose this option, if you like a variety, like a surprise, and like something new and interesting.

 

Previous flavours from previous seasons include:

- Daikon Radish, Chilli, & Onion

- Rainbow Carrot, Seaweed, & Pineapple

- Beetroot, Apple & Carrot

 

Seasonal Kimchi of the Quarter

£48,00Price
Price Options
One-time purchase
£48,00
Quarterly Kimchi
Subscribe & Save 10%
£43,20every 3 months until canceled
  • About: spicy, tangy and rich fermented vegetables.

     

    Origin: initially invented in Korea as a way to preserve fruits & vegetables. A traditional method was then learnt by James which he now uses to produce his own take on kimchi at our production kitchen in Hackney.

     

    Process: Temperature controlled fermentation in clay fermenting pots using the enzymes in grass-fed cows whey to start the fermentation. 

     

    Spice Level: Medium.

     

    Sour Level: Mild.

     

    The Kimchi

    The first stage of our kimchi production process is to roughly chop the napa cabbage  and then submerge it in raw grass-fed cows whey inside a stainless steel container. An initial shock fermentation is then conducted for 8 hours where the enzymes from the whey come into contact with the cabbage. 

     

    After the intial fermentation, the cabbage is removed from the container and excess whey is strained from the cabbage by hand. The cabbage then gets tranferred to another stainless steel container and combined with the seasonal flavours. 

     

    Next, we make a paste by blending and combining some of the excess whey released from the cabbage with ginger, garlic and korean red pepper flakes (gochuguru). This gets slowly massaged evenly by hand into the ingredients from the previous stage.

     

    Finally, the vegetables are transferred into a clay fermenting pot to do the main fermentation. Each pot is then left untouched to ferment on a shelf for 10 days at approximately 20c before we jar the contents by hand without pastuerisation. 

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