Vegan kimchi

The same napa cabbage, the same seven days, the same hands — with apple, pear and kohlrabi doing the work of fish sauce. No known allergens, gluten- and lactose-free, and the full specification is on this page.

Why a vegan version

Traditional kimchi gets its depth from seafood. Ours gets it from fruit and root: apple and pear for sweetness, kohlrabi for body, and the ferment itself for everything else. It is not a compromise version. It is the one most of our customers put on a shelf or a menu that has to answer for itself.

• No known allergens. The label carries no allergen warning, which for a shop is a line that needs no asterisk.
• Gluten- and lactose-free. By recipe, not by process.
• Nine things go in. Napa cabbage and a sauce of chilli, kohlrabi, apple, carrot, pear, garlic, ginger and spring onion, with salt and sugar for the ferment. Nothing else.
• Raw and unpasteurised. No preservatives. The lactic cultures that did the fermenting are still alive in the tub.

Specification

Product	Traditionally fermented kimchi of Chinese (napa) cabbage, to an authentic Korean family recipe. Fermented seven days, then packed. The natural ferment keeps a fresh, crunchy structure and a rich umami flavour.
Treatment	Naturally fermented. Raw, unpasteurised — a live product; fermentation continues in the pack.
Additives	No preservatives.
Ingredients	Chinese cabbage (67%), sauce (chilli pepper, kohlrabi, apple, carrot, pear, garlic, ginger, spring onion, salt, sugar).
Allergens	No known allergens · lactose-free · gluten-free · 100% vegan.
Origin	Made in Belgium (Roeselare, West Flanders).

Nutrition per 100 g

Energy	41 kcal
Protein	1.9 g
Fat	0 g
Carbohydrates	7.8 g
of which sugars	3.9 g

Formats and logistics

Retail	400 g tub.
Foodservice	1 kg · 2 kg · 5 kg.
Shelf life	Three months, refrigerated, unopened.
Storage	Refrigerated, 4 °C or below. Kimchi pressed under its own brine, pack closed between uses.
Minimum order	Depends on the destination — stated with the quote.
Lead time	Seven days, minimum.

Printable technical sheet →

On the shelf and on the menu

For shops it is a live ferment with a maker your customer can name, and a label with nothing to warn about. It belongs chilled, next to the other live ferments in the fresh aisle as much as in the world-food fridge — shops that run both usually sell more from the first.

For kitchens it is the sharp, acidic thing on a plate that is otherwise rich, and it is durable enough to prep against: jjigae, fried rice, fillings, a garnish that holds. It keeps sharpening once open, so the tub opened last week is a different, sharper ingredient from the one opened today.

The standard version

We make the classic recipe too, with the seafood depth of a traditional kimchi. It contains seafood, and we send its full ingredient list and allergen line on request. Both versions come in every format and from the same weekly batch.