Korean kimchi, fermented in Flanders.
Busan → Rotterdam
The alternative: most kimchi sold in Europe is packed in Korea and spends five to nine weeks at sea, fermenting in the container the whole way. It lands long past its sweet spot — watch the trail sour as the weeks stack up.
0 days at sea·0 km
Belgian vegetables
Back home, napa cabbage from local growers arrives through a chain measured in days, not weeks. We salt, season and pack on day seven — raw, young, most of its ferment still ahead of it.
The case for local
Delivered within days
You order, it goes on a refrigerated van, and days later it is in your kitchen — packed on day seven and sold right at the fermentation sweet spot. No container schedules, no customs queue.
Freshness is a luxury
By the time most imported kimchi clears the port, ours has already been eaten. Packed on day seven, on the road the same week — that is the whole argument for local.
One kimchi, two versions. Packed on day seven, still fermenting in the tub.
Who we supply
Trade customers
One works. Five kinds of customer.
Packed on day seven in West Flanders and driven out — no container schedules, no customs queue.
Scroll to follow the route
How it works
Ordering
-
01
Tell us what you need
Which kimchi, roughly what volume, how often, and where it's going. A rough answer is enough to start — we'll come back with pricing and formats.
-
02
Taste it first
We send a sample before anyone commits to anything. If the heat or the sourness isn't where you want it, that's the moment to say so.
-
03
Set a standing order
Most customers settle into a fixed weekly or fortnightly drop. It stays flexible — scale it up for a busy month, pause it for a quiet one.
Questions
Before you get in touch
What is the minimum order?
It depends on where it is going. Tell us the destination and the formats you want, and we'll confirm the minimum with your quote.
How quickly can you deliver?
Seven days' notice, minimum. Order a week ahead of the date you want it and we'll confirm the delivery day when we quote.
How old is it when it reaches me?
It ferments for seven days and then we pack it. It arrives bright, sharp and young — a week in, not a month. Because it is raw and unpasteurised it carries on fermenting in your fridge, so you can hold it and let it sharpen, or use it straight away. Raw also means the lactic cultures that did the fermenting are still alive in the tub.
Do you deliver outside Belgium?
Yes. We ship refrigerated across Europe. Tell us the destination and we'll confirm the transit time and carriage cost with your quote.
How should it be stored?
Keep it refrigerated at 0–4 °C. It is a live product, so it keeps fermenting in the tub and sharpens with time — the fridge slows that down, it does not stop it. Unopened and chilled it keeps for three months. Keep the kimchi pressed under its own brine and the tub closed between services.
Is it vegan?
We make two versions. The standard carries the seafood depth of a classic recipe; the vegan version gets its sweetness and depth from apple, pear and kohlrabi instead — 100% plant-based, gluten- and lactose-free, no known allergens. Both ferment the same seven days. Say which you want in your enquiry, or take both.
Can you produce under our own label?
Send us the brief — format, label, recipe direction, expected quantity — and we'll tell you honestly whether it's a fit.
What is in it, and what are the allergens?
Vegan kimchi: Chinese (napa) cabbage 67%, with a sauce of chilli pepper, kohlrabi, apple, carrot, pear, garlic, ginger, spring onion, salt and sugar — no known allergens, gluten- and lactose-free, no preservatives, 41 kcal per 100 g. The standard version contains seafood; we send its full ingredient list and allergen line on request.
Wholesale enquiry
Let's talk volume.
Fill this in and it opens a pre-written email in your mail app — nothing is sent until you press send. If you'd rather just message, WhatsApp is faster.