Kimchi is a fermented vegetable preparation from Korea, it is served with nearly every meal, and its significance cannot be overstated. There are many different varieties and styles, and this one here is most similar to the "mak-kimchi" style: made with napa cabbage, ginger, garlic, scallion, and chilies, "table-cut" so its bite-sized pieces are easy to throw into any meal.
Where this kimchi really differs from traditional varieties and other commercial products is in the kimchi paste the veggies are fermented in: in keeping this kimchi vegan, we use shiitake and kelp powders (instead of the more common fish paste/sauce). These ingredients are rich in amino acids and compounds that work together to create depth and heartiness. And in addition to gochugaru (Korean red pepper powder), we also use fresno chilies which add fresh chili flavor to the end product.
LIVE FERMENT WITH ACTIVE ENZYMES
Ingredients: Napa Cabbage, Daikon, Onion, Fresno Chili, Scallion, Sea Salt, Gochugaru, Garlic, Ginger, Shiitake Powder, Kelp Powder
Product needs to be kept refrigerated to avoid a buildup of pressure