How ordering works

One batch a week, seven days' notice, chilled by road from West Flanders. Here is everything a buyer usually asks before the first order: minimums, lead times, where we deliver and what happens when the tub arrives.

Lead time: seven days, minimum

We make one batch a week and pack it on day seven. Order a week ahead of the date you want it and we confirm the delivery day with your quote. Every tub in a delivery comes from that week's batch, so what you open in week twelve behaves like what you opened in week one.

Most customers settle into a standing weekly or fortnightly drop. Scale it up for a busy month, pause it for a quiet one — it stays flexible either way.

Minimum order

It depends on where it is going and which formats you want. A shop in Ghent taking 400 g tubs and a caterer in Lille taking 5 kg are different deliveries, so we do not publish one number that would be wrong for both. Tell us the destination and the formats, and the minimum comes back with the quote.

Where we deliver

By road, chilled, from West Flanders. No container schedule, no customs queue.

• Belgium, the Netherlands and Luxembourg — our core, and the ground the weekly batch was built around.
• Neighbouring regions — northern France and western Germany, by the same road.
• Further across Europe — refrigerated, on request. Tell us the destination and we confirm transit time and carriage cost with your quote, and we will tell you honestly whether we can serve it well.

What you receive

• Packed on day seven, delivered the same week. It arrives a week old, not a month — young, bright and sharp.
• Chilled the whole way. It is raw and unpasteurised, so the cold chain is the product.
• Three months' shelf life from packing, chilled and unopened.
• Standard and vegan, in 400 g, 1 kg, 2 kg and 5 kg, all from the same batch.

On arrival

• Straight into the fridge, 0–4 °C. Never an ambient shelf. The fridge slows the ferment; it does not stop it.
• Pressed under its own brine, tub closed between uses, clean utensil every time.
• Rotate oldest first. It does not fail on a date, it gets steadily sourer — which some customers prefer — but sell or use it in order or the flavour drifts from what you were sold on.

A sample first

We send one before anyone commits to anything. Taste it against whatever you carry now — that comparison is the whole argument. If the heat or the sourness is not where you want it, that is the moment to say so.

Your own label

Your label on the tub, a larger format, or a spice level tuned to your customers. Send the brief — format, label, recipe direction, expected quantity — and we tell you honestly whether it is a fit.

How to order

Use the enquiry form, WhatsApp us, or email info@kimchihouse.be. Say which formats, roughly how much, and where it is going. You get pricing, a delivery day and a sample before anything is agreed.