Our Kimchi and other products are all freshly fermented, the bacteria that are created for all its gut goodness is ALIVE which is why it is unpasteurised and high in probiotic. In order for the good bacteria to ferment it cannot be vacuumed sealed or heat sealed,  a small air gap is left at the top. If a LIVE product like Kimchi is sealed in the jar it will create so much gas and likely explode and/or go off. Just like beer when you shake it. 

​

It is a normal process to see bubbles and hear a fizzing noise, the Kimchi will continue to ferment in its own environment. The bubbles and liquid is completely normal and I can assure you it is safe to eat. If the kimchi is off, it will be very obvious as there will be a lot of mould.

 

Each jar is lovingly hand jarred and packed and we always ensure there is no fault with them before sending them out for you to enjoy.

​

Unpasteurised Kimchi is a live product. Like yogurt, meat, cheese, ice-cream, beer. We understand it can be alarming if you see or hear strange things happening with your Kimchi, hopefully our explanation and extra information about fermentation will allow you to understand its not dangerous and that its a LIVE product.

 

Most of the regular supermarket and restaurant served Kimchi's are pasteurised. We would recommend ordering our product with tracked and fast delivery service so you are ensured to receive it faster.

 

Please also make sure you are available to collect your order when it is delivered. We cannot be responsible for orders that have re-delivery attempts or uncollected, we will always wrap and present your order in the best way to maintain it from being spoilt or broken.

​

It's best that once you receive your package, please put in the fridge immediately and treat it as a fresh product. Just put the jars in the fridge when you are not eating them. If the temperature is high it will start fermenting again hence you see the bubbles and liquid. 

 

When you taste the kimchi you will notice the crunchy, zingy, slight heat it has... The finishing will be a umami lingering taste ( as we use authentic Korean recipes only). This is the lactobacillus probiotic you will notice. Some of the ones from restaurants and supermarkets will not have that depth in flavour as they use sugar or vinegar to speed up the process.

​

All my Kimchi are made in an environment under the health and safety regulations required with the required public liability insurance. We would not sell Kimchi that is unsafe to consume. 

 

We make ours by keeping in a room temperature of 21-24 degrees for the first 72 hours then reducing it to 16-19 degrees for 4 weeks then refrigerated at 5 degrees. Each batch is tested for pH levels to ensure safety of the Kimchi. Even when refrigerated it will continue to ferment but at a slower rate. This creates the optimum environment for creating good lactobacillus bacterias which makes the Kimchi probiotic.

 

This is what gives our Kimchi the depth in flavour without the bitterness. There are many different ways to calculate the temperature, we have done ours by a series of lab and home testing to see what would be the best in taste and also health benefits. Some people keep their kimchi for 12 months before eating it... But it's all down to taste really. 

​

You should try adding it as a relish to burgers, hot dogs, white kimchi with cheese platters, fried rice, miso soup etc... Or on its own. 

 

Kimchi With Everything!