🥬 Vegan Kimchi FAQs | Raw, Naturally Fermented Plant-Based Kimchi

About This Kimchi

What makes your vegan kimchi different?
Our vegan 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, creating a deep, balanced flavor without the need for fish sauce.

What does this kimchi taste like?
Bold, tangy, savory, and layered with garlic, ginger, and chili. It’s very similar to our traditional kimchi in flavor, with a balanced heat and satisfying crunch—just fully plant-based.

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

🔥 What Makes Ours Different

How is this different from traditional kimchi?
This version is made without fish sauce, but still delivers the same depth and complexity through fermentation and our handmade gochujang-style paste.

🌿 How It Feels / Who It’s For

Who is this kimchi for?
For anyone looking for bold, fermented flavor in a fully plant-based form—whether you’re vegan or just want a clean, vegetable-forward option.

How do I use it?
Add it to rice bowls, noodles, eggs (if not strictly vegan), sandwiches, or enjoy it straight from the pouch. It adds 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 vegan kimchi?
We use napa cabbage, radish, garlic, ginger, and our handmade gochujang-style chili paste—sourced with a focus on quality ingredients.

Is it vegan?
Yes—completely plant-based.

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 vegan 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 vegan kimchi?
Because great kimchi doesn’t need shortcuts—or animal products—to have depth. Just real ingredients, time, and fermentation.