Kimchi is considered Korea's National dish - in fact there are 100's of variations of Kimchi in Korea. However in the West we are familiar with slight variations of the typical Napa/Wombok cabbage variety, orange in colour & spicy. My (Remedy) VERSION of this traditional dish seems to have many fans. ❤️ Just quietly, I have been told, it's the best Kimchi folks have ever eaten!!! And this is why….
🥬HAND CUT
🥬HAND PRESSED
🥬NAPA CABBAGE USED
🥬KOREAN KIMCHI CHILLI USED (for that authentic flavour)
🥬ANCIENT LAKE DEBORAH SALT used from W.A
🥬100% VEGAN
NAPPA CABBAGE, hand-cut, soaked in Ancient Lake salt brine, HAND SQUEEZED, using only the most amazing ingredients including local SPRING WATER, Tasmanian Seaweed (instead of Fish sauce) - Korean Chilli etc.
FERMENTED for the perfect amount of time so that L.B planetarium bacteria don't take over & change the flavour.
It's an art - the timing is crucial to maintain that fizzy characteristic unique to Kimchi.
Come and pick up a jar at the Willunga Farmers Market at our fortnightly stall (see our Facebook page for dates).
I always have a limited number of jars, so first in first served!!
