🥬 Traditional Kimchi FAQs | Raw, Naturally Fermented Kimchi

About This Kimchi

What makes your kimchi different?
Our kimchi is handcrafted in small batches using traditional fermentation methods—no vinegar, no shortcuts. We also make our own gochujang-style chili paste in-house, giving it deeper flavor, balance, and character.

What does this kimchi taste like?
Bold, tangy, savory, and layered with garlic, ginger, and chili. Our handmade gochujang brings depth and a balanced heat, with a satisfying crunch from the vegetables.

Is it spicy?
It has a noticeable but balanced heat—flavor-forward with a kick, not overwhelming.

🔥 What Makes Ours Different

Do you use traditional ingredients?
Yes—we follow traditional methods and make key components, like our gochujang-style paste, by hand. This creates a more complex, integrated flavor than using pre-made ingredients.

🌿 How It Feels / Who It’s For

Who is this kimchi for?
For anyone who loves bold flavor—or wants to explore fermented foods in a deeper way. It’s both a staple and something to come back to regularly.

How do I use it?
Add it to rice bowls, eggs, noodles, sandwiches, or enjoy it straight from the pouch. It brings brightness and depth to just about anything.

Fermentation + Benefits

Is this raw and unpasteurized?
Yes. Our kimchi is never heat-treated, so it stays alive and active.

Does it contain probiotics?
Yes—naturally fermented kimchi contains live cultures that support gut health and digestion.

Why not use vinegar?
Vinegar is fast. Fermentation takes time—but creates deeper flavor and beneficial bacteria you won’t get from vinegar-based products.

Ingredients + Diet

What ingredients are in your kimchi?
We use napa cabbage, radish, garlic, ginger, and our handmade gochujang-style chili paste, along with traditional seasonings like fish sauce—sourced with a focus on quality ingredients.

Is it vegan?
No—this traditional version contains fish sauce.

Is it gluten-free?
Yes—naturally gluten-free.

Do you use preservatives?
No—just real ingredients and natural fermentation.

Storage + Shelf Life

How should I store it?
Keep refrigerated. This is a living food, and cold storage slows fermentation.

How long does it last?
Several months in the fridge. Flavor will continue to develop and become more tangy over time.

Is it normal for it to bubble or expand?
Yes—this is a natural sign of active fermentation.

Packaging + Shipping

How is this packaged?
Our kimchi is packed and shipped in 32 oz pouches—designed to keep it fresh, secure, and easy to store.

Why pouches instead of jars?
Pouches are lightweight, durable, and help maintain quality during shipping while reducing the risk of breakage.

Does it need to stay cold during shipping?
Not necessarily. The natural acidity from fermentation helps preserve it during normal transit times.

Do temperature changes affect safety?
No—salt and fermentation make it stable during short-term temperature changes.

Should I refrigerate it when it arrives?
Yes—refrigeration slows fermentation and keeps flavor balanced.

❤️ Why We Make It This Way

Why traditional kimchi?
Because this is how it’s meant to be made. Real ingredients, time, and fermentation—creating food that’s alive, flavorful, and rooted in tradition.