Slowly Fermented Chinese Cabbage, Radish, and a Family Blend of Korean Spices
Kimchi
€8,00
Item is in stockOnly 0 left in stockItem is out of stock
Item is unavailable
Quantity
Handmade in small batches in Brussels since 2018, our kimchi is tangy, deeply flavoured, and rooted in tradition. Made with Chinese cabbage and a blend of Korean spices, each jar is unpasteurised and 100% naturally fermented — nothing added, nothing rushed.
Eat it with a bowl of rice, or find your own way with it.
- Chinese cabbage
- Red onions
- Green onions
- Radish
- Red pepper powder
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Corn sirup
- Salt
- Spices
Keep it in the fridge. Once opened, it'll hold well for three to four weeks — though the flavor might keep slowly changing the whole time. That's part of it.
We ship within Belgium. Orders are prepared fresh and sent chilled. We'll let you know when yours is on its way.
-
The base of everything. Napa cabbage became the standard for kimchi because its leaves absorb seasoning deeply, ferment evenly, and hold their texture through weeks of slow transformation.
-
Together they add depth and a gentle sharpness that runs underneath the heat.
-
Cut into the mix for crunch and a mild, clean bitterness that balances the richer ingredients.
-
Used generously, the way Korean cooking intends. It mellows considerably during fermentation, but its presence stays.
-
Adds warmth and a faint sweetness. It's rarely the loudest note, but you'd notice if it were missing.
-
The color comes from here, and so does most of the heat. Gochugaru is a Korean red pepper flake – earthy, fruity, and warming rather than sharp. We use two types – coarse and fine – and the balance between them is what gives our kimchi its distinct texture and depth.
-
Crucial in the first step in the kimchi making process. Salt draws water from the cabbage, softens it, and prepares it for everything that follows.
-
A small amount, added at the end. It rounds out the flavors and gives the kimchi a faint nuttiness.
-
For depth and a quiet saltiness that's different in character from the initial salt cure.
-
A small quantity, used to feed the fermentation and soften the overall balance of the recipe.
Kimchi 101
Steeped in Tradition
Kimchi has been made in Korean homes for centuries — long before refrigeration, and long before fermented foods became a marketing trend. When Korea was poorer, cheap ingredients helped families eat through the year. Nothing was wasted. Everything was transformed.
Kimchi 101
Made With Time
The secret has always been simple: time and salt. Salt draws water out of the vegetables, creating a brine that protects against harmful bacteria while allowing the good ones to thrive. What follows is a slow, quiet transformation. Sugars break down, acids develop, and the flavour deepens into something far more complex than the sum of its ingredients. Time does something no recipe can fully instruct. A jar of kimchi tastes different at one week than it does at one month. It gets sharper, funkier, more itself. Some people prefer it young and crunchy. Others wait for that deep, almost effervescent sourness that only patience can produce.
Kimchi 101
How to Use
Kimchi is endlessly versatile. Eat it straight from the jar, alongside a bowl of rice, or as a side to grilled meat. Fold it into fried rice, stir it through noodles, or layer it into a grilled cheese for an unexpected hit of heat and tang. It cuts through rich, fatty dishes and lifts simple ones. The older and more fermented it gets, the better it works in cooking — use it to build a broth, finish a stew, or add depth to a sauce. There are no rules.
When I first moved to Belgium from Korea, I stopped making kimchi altogether — afraid it would make me feel too far from home. But the more I settled in, the more I wanted to share this taste with my new home. So despite a very small kitchen, I started making it for our customers, the same way my family always had. After some trial and error, I adapted our recipe to Belgian ingredients and weather. It became a popular item, and I'm happy to now share these very personal flavours with you.
Semin, Founder
Wholesale Kimchi
We supply kimchi to restaurants, cafés, and food businesses in Brussels and across Belgium — same batches, same standards as everything else we make. If you're looking for a traditionally fermented kimchi to work with on a regular basis, we're happy to hear about what you need.