Kim Kong Kimchi make monstrously good, lacto-fermented kimchi with chinese leaf cabbage, carrots and spring onions. Every jar is a spicy/sour unpasteurised party of lactic acid bacteria, loaded with good stuff. It's raw, vegan and probiotic, and in order to keep the traditional flavour and rich, deep colour we use sweet, slightly smoky 'gochugaru' chilli flakes. To make our kimchi suitable for everyone, we omit fish products and instead use aged vegan akamiso for an excellent umami kick. Some kimchis are jarred after just 3 or 4 days, but to give a richer, more developed flavour, ours is fermented for over a week.


Kim Kong Kimchi is packed into glass jars which can be reused or recycled.


For more information, check out www.kimkongkimchi.com


'I’m very keen on kimchi, adoring its funky tang and sour heat,
but it is quite a process making it yourself. And many of the
mainstream varieties are either too timid or, even, pasteurised,
which entirely misses the point. Kim Kong kimchi is gratifyingly
much more like the ones you might find in a small Korean store,
and your gut will thank you, too!' Nigella Lawson