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Its complex flavours without resorting to high salt and sugar will make you question if it's really vegan (it is!). Tasting nothing short from non-vegan kimchi, this recipe is even better in that it is lighter, fresher-tasting without any fishy aftertaste.
Made from scratch with the freshest quality produce. Low in salt, sugar with no added MSG.
PS: in case you are wondering, we have a non-vegan version of our Whole Leaf Cabbage Kimchi which is available here.
Ingredients: Cabbage, radish, chives, spring onion, scallion, garlic, ginger, glutinous rice, water, salt, sesame seed, mushroom, kelp, apple, pear, persimmon, dates, cucumber, sugar, maple syrup.
The Wanting Kimchi Difference
Our secret recipe produces kimchi that's ripe and full flavoured, but not yet sour (unless specified aged). For mature, sour kimchi, simply stash in fridge for couple more weeks before enjoying. Quick hack: leave at room temperature for up to 24 hours, but burp at half time to prevent kimchi from exploding due to air formed!
*Why whole leaf?
Whole leaf cabbage kimchi ferments slower, keeps better and for longer, making it more delicious with more benefits associated with fermented foods, compared to mak (cut) kimchi.