Kimchi for professional kitchens

One, two and five kilo tubs, packed on day seven in West Flanders and driven out the same week. Raw and unpasteurised, so it goes on working in your walk-in.

Which format suits which kitchen

All four formats hold the same kimchi from the same weekly batch. The only question is how fast you go through it once the tub is open — it keeps three months sealed and chilled, but it sharpens steadily once air gets to it.

Format	Suits
400 g	Retail, and kitchens that use kimchi as a garnish rather than a component. Also the format for a shop counter or a deli case.
1 kg	Small kitchens, bars serving snacks, and anyone testing it on a menu before committing to a standing order.
2 kg	The everyday foodservice size. A busy service gets through one in a shift or two, so it is rarely open long enough to move far.
5 kg	Volume kitchens, caterers and meal prep, where it is a component rather than a side — jjigae, fried rice, fillings.

What kitchens do with it

Korean kitchens know what they are buying. For everyone else, it earns its place as the sharp, acidic thing on a plate that is otherwise rich — and it is durable enough to prep against.

• Straight from the tub as banchan, or chopped as a garnish on anything fatty.
• Cooked in jjigae, fried rice, pancakes and braises. Older, sharper kimchi is better here than young — so the tub that has been open a fortnight is the one to cook with.
• On bread — burgers, toasties, hot sandwiches. This is where most non-Korean kitchens start.
• The brine is not waste. It carries the whole seasoning and works in dressings, marinades and braising liquid.

Keeping it in a working kitchen

• Chilled at 4 °C or below, always. It is never pasteurised, so the cold chain is what holds it steady.
• Keep it pressed under its own brine and the tub closed between uses. What sits above the brine in open air is what spoils first.
• Three months sealed and chilled. Once open, use your own judgement — it does not go off on a date, it goes sour, and how fast depends on your fridge and your handling.
• Use a clean utensil. It is the same rule as any ferment, and it is the single thing that most often shortens an opened tub.

Ordering

We make one batch a week. Every tub in a delivery comes from that batch, so what your kitchen opens in week twelve behaves like what it opened in week one.

Seven days' notice, minimum

Order a week ahead of the date you want it and we confirm the delivery day when we quote. Most kitchens settle into a fixed weekly or fortnightly drop — scale it up for a busy month, pause it for a quiet one.

Taste it before you commit

We send a sample before anyone signs anything. If the heat or the sourness is not where you want it for your menu, that is the moment to say so.

Delivery

By road from West Flanders, chilled — no container schedule and no customs queue. Benelux and neighbouring regions; tell us where it is going and we will tell you honestly whether we can serve it well.

Standard and vegan

One kimchi in two versions, both in every format. The standard recipe contains seafood. The vegan version uses apple and pear where the fish sauce would be — no known allergens, gluten- and lactose-free — which makes it the simpler one to put on a menu that has to answer for itself. Full specifications for either on request.