We spend 3 months fermenting our kimchi right here in the uk. this mean our kimchi is unpasteurised and full of probiotic goodness.

We make three types of kimchi - NOT HOT baek kimchi which is a traditional no spice kimchi, vegan friendly Not AS HOT kimchi and finally our best selling intense QUITE HOT kimchi, authentic kimchi at it's best.

We also make black garlic, slowly cooked at low temperature over 8 days. juicy and moist cloves, black garlic paste convenient for cooking and finallY black garlic salt.  salT made healthier - its true!