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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
Signature Whole Leaf Cabbage Kimchi
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Signature Whole Leaf Cabbage Kimchi

Regular price
$17.00
Sale price
$17.00
Regular price
$18.90
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New cut for Fruity Floral variety: single whole leaf 
We are experimenting with a new way of cutting our cabbage kimchi! Instead small whole leaf bundles, we will be presenting our cabbage kimchi in singular whole leaves, so that it's easier to remove from tub with no/minimal cutting required.

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:

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

Aged Fruity Floral (now available in 550g plastic tubs):
 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: 6/10

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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