Kimchi- Traditional Napa Cabbage 450 Gm Pouch

  • Rs. 450.00
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KIMCHI (Vegan)

DESCRIPTION: This scrumptious Korean dish is made by fermenting napa cabbage and a wide selection of flavourful seasonings. It is packed with antioxidants and vitamins. The unique Lacto fermentation process enhances the flavours and makes it abundant in probiotics. Our Kimchi is traditionally fermented and has a spicy and sour taste profile. It is the ultimate condiment and spruces up your meal with a spicy and tangy twist.

INGREDIENTSNapa Cabbage, RO Water, Salt, Garlic, Onion, Korean Chilli Flakes (Gochu Garu), Soya Sauce, Spring Onion, Apple, Pear, Radish, Carrot, Leek, Rice Flour, Sugar, Ginger, Seaweed and Xanthan Gum

NUTRITION FACTS (Per 100g): 

Energy

31.47kcal

Carbohydrate

6.75g

Protein

0.21g

Fat

0.40g

Sugar

1.70g

Sodium 

342.8mg


USP: Fresh from farm Napa cabbage is used and fermentation is done in small batches to retain the authentic taste of Korean kimchi. Our kimchi is all Vegan. It has no artificial flavours, no preservatives or vinegar and is handmade and hand-packed to perfection. 

STORAGE CONDITIONS: Store under refrigeration at or below 8°C.

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.

USAGE INFORMATION: Kimchi can be enjoyed as it is, straight out of the jar or can be eaten with rice, ramen, and bread. It goes well with fried rice, stew, and sandwiches and can be made into fritters or pancakes. The leftover brine tastes outstanding when mixed with mayo to make a fun dip or can be drizzled over salads.

HEALTH BENEFITS:

  1. Improves Digestion: Like any other probiotic, kimchi keeps your digestive tract healthy by filling your body with good bacteria which takes care of your gut
  2. Strengthens immune system: A healthy digestive tract stops unwanted toxins from entering your body thus boosting your immune system.
  3. Helps to lose weight: Kimchi is low in calories and high in fibre. Fibre-rich diets keep you fuller for longer and stop you from munching on unhealthy snacks.
  4. Reduces stress and improves brain health: A healthy gut ensures the absorption of mood-regulating minerals in your diet which reduces stress and keeps your brain healthy
  5. Improves heart health: Kimchi contains bioactive compounds. These compounds block cholesterol from being absorbed in the bloodstream. The bacteria produced during the fermentation process also help in lowering cholesterol.