Sweet cabbage stacked with fruity gochugaru, ginger and garlic, all left to bubble into tangy glory. Fresh, fizzy, full of life. Small batch and properly wild fermented.
Outside on a sunny balcony with a perfect sandwich, watching the world go by.
Crunchy, juicy cabbage, cheerful mild chilli heat, garlic warmth, lively lactic tang, a clean savoury hum that keeps you coming back.
Pile into rice bowls and BBQ platters, make savoury cheesy kimchi pancakes, dollop on fried eggs and breakfast rolls, tuck into tacos and toasties, lift noodles and ramen, make traditional Jiggae, wake up dumplings, cut through roast pork and oily fish, finish grain bowls and salads, blitz into mayo for a quick kimchi dipping sauce.
We salt fresh cabbage so it turns sweet and snappy, rub it with chilli, garlic and ginger, add our secret ingredients, then let it ferment slow until the jar comes alive. The brine gets tangy. The veg stays crunchy. The heat rounds into a comfy glow. Every forkful lands bright and savoury with that addictive, living acidity you can’t fake.
GANG FAVES
We love to eat it cold from the jar and pile it next to anything rich! Common friend to breakfast eggs and lunch time rice bowls, we also regularly make Jiggae, the easiest and tastiest Korean stew. Drizzle the leftover brine in dressings or bread mix, or add into a Bloody Mary!
NOTES
Vegan, contains gluten, wheat, and soy
Keep chilled. It’s alive and will slowly continue to ferment, getting more sour and soft over time. It’s still great to eat even when aged, use in toasties and jiggae!
Made with love by us on Kaurna Country in Australia.
Sweet cabbage stacked with fruity gochugaru, ginger and garlic, all left to bubble into tangy glory. Fresh, fizzy, full of life. Small batch and properly wild fermented.
Outside on a sunny balcony with a perfect sandwich, watching the world go by.
Crunchy, juicy cabbage, cheerful mild chilli heat, garlic warmth, lively lactic tang, a clean savoury hum that keeps you coming back.
Pile into rice bowls and BBQ platters, make savoury cheesy kimchi pancakes, dollop on fried eggs and breakfast rolls, tuck into tacos and toasties, lift noodles and ramen, make traditional Jiggae, wake up dumplings, cut through roast pork and oily fish, finish grain bowls and salads, blitz into mayo for a quick kimchi dipping sauce.
We salt fresh cabbage so it turns sweet and snappy, rub it with chilli, garlic and ginger, add our secret ingredients, then let it ferment slow until the jar comes alive. The brine gets tangy. The veg stays crunchy. The heat rounds into a comfy glow. Every forkful lands bright and savoury with that addictive, living acidity you can’t fake.
GANG FAVES
We love to eat it cold from the jar and pile it next to anything rich! Common friend to breakfast eggs and lunch time rice bowls, we also regularly make Jiggae, the easiest and tastiest Korean stew. Drizzle the leftover brine in dressings or bread mix, or add into a Bloody Mary!
NOTES
Vegan, contains gluten, wheat, and soy
Keep chilled. It’s alive and will slowly continue to ferment, getting more sour and soft over time. It’s still great to eat even when aged, use in toasties and jiggae!
Made with love by us on Kaurna Country in Australia.
