This is the most common form of Kimchi made with whole cabbage. Handmade and naturally fermented. It is a truly wholesome food, rich in nutrients. It is good for Kimchi dishes such as Kimchi pankcake, Jjigae, and dumplings.
What are differences between Apple Kimchi and Traditional Kimchi?
Apple Kimchi is made to be eaten fresh without fermentation. Cabbage is slightly salted. It goes especially with noodle soup and BBQ meat. You’ll be able to savour fresh and crunchy Kimchi that is packed with sweet, salty, spicy and tangy flavour.
Traditional Kimchi is the most popular kimchi enjoyed by most Koreans, it is made with a whole, uncut salted cabbage mixed with Korean chili powder, garlic, fish sauce and other spices, which is then left to ferment. It is good for making Kimchi soup, pancake and dumplings.
How long can I keep my Kimchi?
Traditional Kimchi: 3 weeks. Traditional Kimchi is naturally sour and pungent. It can be kept longer as long as you don't see mold or notice any foul odour. If you're ever in doubt, throw it out.
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We made a stew, pancake and soup with it and it was really yummy.
Very tasty and can taste its homemade and without MSG. Perfect for eating just like that , with rice or cook into kimchi jigae or kimchi pancake/fried rice.
I've order two type of Kimchis a day before andI've recieved banchan and Kimchi today! Banchan was still warm