Description

KIMCHI

The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi although carrots, radish, cucumber, and scallions are also frequently used, too.

Kimchi Uses

In Korean culture, kimchi is served with almost every meal, including breakfast. Not only is kimchi eaten by itself as a side dish or appetizer but it is also used as an ingredient in a variety of dishes. Kimchi jjigae, a traditional stew made with kimchi, is perhaps one of its most popular uses. The fermented food is also used to flavor fried rice, stir-fry dishes, noodles, sandwiches, and even pizza.

Ingredients :

Cabbage, Radish, Chilli Powder, Salt, Green Onion, Garlic, Corn Syrup, Sugar, Soy Sauce.

Storage

Keep in Room Temperature or Below 25 *c