Kimchi
Back in 2016, when we first started brewing kombucha, some of our customers insisted on us making kimchi. While we were pretty familiar with fermented foods, we were completely clueless about making this traditional Korean delicacy or even where to source the right ingredients. But, driven by curiosity, we decided to give it a shot. We began experimenting, trying to capture those signature traditional flavours. To say it was challenging would be an understatement! Yet, we were lucky to meet the right people at just the right time. We met Koreans that helped us find ingredients and shared recipes. It felt like the stars aligned for us, and with a little luck and a lot of persistence, we managed to craft a kimchi recipe that we truly believed in.
Although Kimchi was new to many people in India back then, we were committed to sharing it with as many as we could. Fast forward to today, we’re proud to say that we’ve sold more than 500,000 jars of kimchi across various cities. What started as a small experiment has become a cornerstone of what we do, and we couldn’t be more grateful to our customers for pushing us in this direction.
We get this question a lot: "Why make this Korean pickle when we already have a variety of Indian pickles?" It’s a fair question, especially when Indian pickles are such an integral part of our meals, and let’s be honest—they’re absolutely delicious! While both Indian pickles and kimchi bring bold flavours to the table, they’re quite different when it comes to ingredients and health benefits. Kimchi has fresh, crunchy veggies like napa cabbage and radish, seasoned and fermented with Korean chilli flakes (Gochugaru), garlic, and ginger. You get that same satisfying flavour kick, but without the heaviness of oil. Fermentation creates live cultures that are great for gut health.
We do have wonderful probiotic-rich foods in the Indian diet like yoghurt, idli, dosa, and kanji, but why limit ourselves? Kimchi offers a unique mix of spicy, tangy, and umami flavours that complement a variety of dishes—from sandwiches to ramen and even as a side with your favourite dal and rice!
At Bombucha, our kimchi is handcrafted in small batches with locally sourced, fresh vegetables to ensure it stays true to its traditional recipe. We’ve swapped out the fish sauce for our vegan-friendly Fysh sauce, made from soy sauce and seaweed. This gives the bold, umami flavours without any guilt. It’s also halal, and free of preservatives or artificial flavours.
Unlike the Chinese restaurant-style kimchi, ours has a distinct sour taste and smell that’s unique to fermentation—without using vinegar. It’s a punch of flavour that’s both complex and memorable. Some people fall in love with it right away, while others take a little time to warm up to its bold personality. But once you’re hooked, there’s no going back!
Explore Our Varieties
- Original Kimchi: A classic, spicy, and tangy Korean-style kimchi with rich, umami-packed flavors.
- Half Head Kimchi: Original kimchi, but bolder with half a whole cabbage to keep that crisp crunch intact.
- Radish Kimchi: or kkakdugi, made from cubed radishes is crunchy, spicy, and refreshing.
- White Kimchi: or baek kimchi, is a mild, non-spicy version of traditional kimchi made without chili pepper, yet full of zing and complex flavors.
- Fire Kimchi: Not for the faint-hearted—fermented with bhut jolokia for an intense, fiery kick.
- Mirchi Kimchi: Fermented jalapeños with ghost pepper for a bold fusion twist.