Kimchi Fam - Radish+White+Half Head+Orginal+Fire (NCR)

Variety pack of 4 types of kimchi

 Radish Kimchi (Medium spicy) 450 gm

Original Napa Cabbage Kimchi (Medium Spicy) gm

Fire Kimchi (Spicy) 450 gm 

White Kimchi (Non spicy)  450 gm 

KIMCHI FLAVOUR PROFILE

TASTE
The main flavour notes you'll find in kimchi include sour, spicy, and umami. Being a fermented dish, its most prominent flavour is typically sour.Lactic acid produced by bacteria during fermentation creates a tangy, pungent flavour. It is slightly astringent due to the acid formed during fermentation. There is a strong garlic flavour which intensifies during fermentation. Kimchi is a perfect example of an acquired taste because of its overpowering smell and its hot and pickled taste.

TEXTURE AND MOUTHFEEL
Traditional kimchi made with Chinese cabbage tastes equally soft and crunchy. Kimchi becomes more compact and softer as fermentation progresses.

SMELL
Kimchi smells just as intense as it tastes. Garlic and ginger produce a lot of sulphur compounds, which gives kimchi its peculiar pungent smell. As the vegetables ferment, they release gases which have a strong smell. The smell of authentic well fermented kimchi can be off-putting for some, but to derive the probiotic benefit of fermentation the smell has to be appreciated because the smell is linked to the flavour of the kimchi.