Allowing kimchi to ferment at temperatures between 16 and 21 degrees helps to keep it crunchy and zesty.
Traditionally, in Korea, local communities got together to make kimchi in bulk in Autumn, ahead of the colder winter months.
Kimchi works best when using organic and seasonal vegetables, specifically napa cabbage or chinese leaf cabbage – you get more nutrients, and fresher, tastier results!
Hear Jo, Head of our Creative and Regenerative, Kitchen share some kimchi facts here.
