Kimchi
Compared with traditional Korean kimchi which contains fish sauce, we pride ourselves in making our kimchi 100% vegan and unpasteurised.

Information for KimChi consumers

Recommended intake

• We recommend serving kimchi as a side-dish to main courses.
• 100-150g/day is an adequate amount that will ensure a sufficient intake of nutrients. More sensitive individuals can begin with lower servings and gradually increase the daily amount.

Storage & shelf life

• Keep refrigerated at 1 - 6°C.
• Minimum use by date is 5 weeks from the date of production.
• We recommend that the kimchi be submerged in its brine at all times, this will ensure that there is no loss of taste and spiciness.
• Due to the kimchi being alive and fermenting constantly, you may notice that our packaging can sometimes inflate or expand. This is a sign that the process of fermentation is doing its magic. The only way to prevent this would be to kill it with heat (pasteurising it), which we are steadfastly against.
• Well fermented kimchi has a particular scent that is recognised and appreciated by all kimchi aficionado's.

Important nutrients

• Kimchi aids in weight loss as it is very low in calories & high in fibre.
• An average serving of 100g contains more than half the recommended dose of vitamin C.
• Contains a high level of Karoten that is used by the body for the production of vitamin A.
• It is a rich source of selenium, which lowers cholesterol and promotes healthy skin and hair.
• Apart from vitamins A, B1, B2, C, iron, selenium and calcium, kimchi also contains highly active probiotic bacteria and lactic acid.

Health benefits

• Supports weight loss by lowering cholesterol. Studies have shown, that regular consumption of kimchi can lower cholesterol levels by up to 21%.
• Kimchi significantly helps with digestion and the function of the large intestine.
• Selenium contained in garlic is rich in antioxidants as well as contributing to healthy hair and skin. It is a well know fact that many famous women regularly ate fermented vegetables because they believed it made them more beautiful. Cleopatra, Yang Gyuibee, Queen Elisabeth, all believed in the increased youthfulness that could be attributed to fermented vegetables. It is also believed that Koreans maintain such a youthful appearance well into an advanced age primarily because of eating kimchi.
• Numerous studies have shown the effects of kimchi on cancer cells. It was discovered that potassium and sulfates contained in cabbage and radishes help in the prevention of cancer. High levels of vitamins A and C contained in chilli are known to slow down the growth of cancer cells and capsaicin lowers the risk of lung cancer. High fibre content and lactobacillus and lactic acid that are produced by the process of fermentation are very beneficial for the health of the small and large intestines and aid in preventing intestinal cancers.