FAQ

WHAT IS KIMCHI?

KIMCHI IS A TRADITIONAL KOREAN DISH CONSISTING OUT OF FERMENTED VEGETABLES. USUALLY, IT'S  MAINLY NAPA CABBAGE. IN KOREA, IT'S A BASIC FOOD THAT MAY BE SERVED TO EVERY MEAL. IT'S RICH IN PROBIOTICS, VITAMINS, AND ANTIOXIDANT. ADDITIONALLY, IT'S ANTI-INFLAMMATORY AND SUPPORTS GUT HEALTH AND THE IMMUNE SYSTEM.

HOW TO STORE KIMCHI?

TO KEEP YOUR KIMCHI FRESH AND FLAVORFUL, STORE IT IN THE FRIDGE. MAKE SURE IT'S SEALED TIGHTLY IN AN AIRTIGHT CONTAINER. THE COOL TEMPERATURE WILL SLOW DOWN THE FERMENTATION PROCESS.

IF YOU PREFER A MORE FERMENTED FLAVOR, LET THE KIMCHI FERMENT AT ROOM TEMPERATURE & PROTECTED FROM SUNLIGHT FOR 1-2 DAYS BEFORE REFRIGERATING IT.

TO PREVENT UNDESIRABLE BACTERIA IN YOUR KIMCHI, USE CLEAN CUTLERY WHEN GRABBING IT OUT OF THE JAR & DON'T PUT LEFTOVERS BACK INTO IT.

HOW LONG DOES KIMCHI LAST?

KIMCHI CAN LAST FOR SEVERAL MONTHS WHEN STORED PROPERLY IN THE FRIDGE. OVER TIME, DUE TO THE ONGOING FERMENTATION, THE FLAVOR INTENSIFIES. IF YOU PREFER IT MILDER, EAT IT WITHIN THE FIRST FEW WEEKS.

HOW TO EAT KIMCHI?

YOU CAN EAT KIMCHI TO EVERY MEAL. USUALLY, IT'S SERVED AS A SIDE DISH FOR RICE. NEVERTHELESS, KIMCHI IS VERSATILE. SO, FEEL FREE AND BE CREATIVE. FOR EXAMPLE, YOU CAN USE IT FOR A SOUP (KIMCHI GUK), A STEW (KIMCHI JIGGAE), PANCAKES (KIMCHI JEON) OR A SANDWICH. ESPECIALLY IF THE FLAVOR GOT TOO INTENSE FOR YOUR TASTE, YOU CAN USE IT FOR A SOUP (KIMCHI GUK) OR A STEW (KIMCHI JIGGAE).