FAQ

WHAT IS KIMCHI?

kimchi is a traditional korean dish based on fermented vegetables. usually, napa cabbage builds the base. in korea, it's a foundational food that is served to every meal. kimchi is rich in probiotics, vitamins, and antioxidant. additionally, it's anti-inflammatory traits supports gut health and the immune system.

HOW TO STORE KIMCHI?

store your kimchi sealed in an airtight container. to maintain your kimchi's freshness and flavor, store it in the fridge. the cool temperature will slow down the fermentation process. if you prefer a stronger, more fermented flavor, store your kimchi at room temperature, protected from direct sunlight exposure. taste it after 1-2 days, once your desired fermentation level is met, refrigerating. to prevent bad bacteria build-up in your kimchi, use clean cutlery when serving and don't return leftovers back into your jar.

 

HOW LONG LASTS KIMCHI?

kimchi lasts throughout generations and until forever. our 할머니 (grandmother) serves us year-old kimchi. the flavor intensifies over time, due to the ongoing fermentation. if personally you prefer it milder, eat your kimchi within the first two weeks.

 

HOW TO EAT KIMCHI?

we? eat kimchi to every meal. every every meal. usually as a side dish for rice, however kimchi is very versatile. so, feel free and be creative. we use it for our 김치국 (soup) , 김치찌개 (stew),  김치전 (pancakes) or sandwiches. especially when the fermentation level exceeds your personal preference, you can boil a soup or a stew to reduce the intensity.