Signature Whole Leaf Cabbage Kimchi
Signature Whole Leaf Cabbage Kimchi
Signature Whole Leaf Cabbage Kimchi
Signature Whole Leaf Cabbage Kimchi
Signature Whole Leaf Cabbage Kimchi
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Signature Whole Leaf Cabbage Kimchi

Regular price
$18.90
Sale price
$18.90
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Our signature and best-selling kimchi! Artisanal handmade kimchi, created from scratch with the freshest, quality produce. Naturally rich in antioxidants and probiotics. Ridiculously healthy but it's the taste that will knock your socks off! Low in salt with no added sugar, MSG, preservatives or colouring! 

Choose how you like your kimchi:

Aged Fruity Floral or Feisty Fire: For the true-blue kimchi connoisseurs... Kimchi that's perfectly aged and shiok-ingly sour. Eat it on its own for a sour kick and probiotics boost, or cook it for the most amazing kimchi jjigae ever! Spiciness: 6-7.5/10

Fruity Floral: Balanced, fruity and floral. Taste the crunchiness of fresh cabbage, beautifully complimented by the perfect nuttiness of sesame seeds. Finished off with the perfect dose of pure honey. For true kimchi connoisseurs. Spiciness: 6.5/10

Feisty Fire: Rich, robust with full-on flavour. Taste deep, earthy umami followed with fresh notes of ginger that lingers long after your first bite. 

Specially adapted to our Singaporean taste buds, this shiok version packs a spicy punch but rest assured, it’s nowhere near chili padi territory :) Spiciness: 8.5/10

Ingredients: Cabbage, radish, spring onion, scallion, chives, onion, garlic, ginger, glutinous rice, apple, pear, water, salt, fish, shrimp, honey, cucumber, mushroom, kelp. 


The Wanting Kimchi Difference
Our secret recipe produces kimchi that's ripe and full flavoured, but not yet sour (unless you are getting the limited edition aged kimchi. 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 and with more benefits associated with fermented foods, compared to mak (cut) kimchi. 

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