Korean Kimchi

Description:
350 ml or 625 ml Korean Kimchi. For those of you that have not tasted kimchi before it is sour, tangy, salty, spicy, and pungent. It is a bit similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavor, umami and a little (or quite a lot) of heat! The fermentation process gives kimchi its sour flavor.

Why we like it
Eaten for breakfast, lunch and dinner in Korea, this ferment is famous for all the valuable health benefits: a powerful probiotic containing L. Plantarum and a prebiotic to nourish the desirable bacteria, an antioxidant that is anti-inflammatory, filled with vitamin A, B and K.

How to use it
* One can eat Korean Komchi as is
* You can add it to rice or grain bowls
* Make a stew, make pancakes, eat it with eggs or make a pasta sauce with it

Ingredients:
Napa cabbage, green onions, carrots, garlic, ginger, gochugaru, fish sauce, shrimp paste, white miso paste, unsweetened pure apple juice, dulse flakes. Made in Egypt. Shelf life: 6 months from date of packing.