Welsh Kimchi & Black Garlic Kimchi
Welsh Kimchi & Black Garlic Kimchi
Welsh Kimchi & Black Garlic Kimchi – A Taste Of Tradition With A Twist
Fermented with care on our farm, our handcrafted Welsh Kimchi and Black Garlic Kimchi bring together bold flavours, gut-friendly goodness, and a uniquely Welsh spin on a Korean classic.
Welsh Kimchi - 370g
This mix of hand fermented vegetables is a Korean classic with a Welsh twist, using Laverbread and Seasalt from Anglesea, as well as chilli and ginger for little punch. Goes with any meal (Welsh rarebit anyone?), add to a stir fry or use as an all-natural, guilt-free snack.
Ingredients: Napa cabbage, spring onion, ginger, garlic, chilli, laverbread, salt.
Nutritionals (per 100g) : Energy 23kCal, Carbohydrates 1.6g of which sugars 1.2g, Protein 1.2g, Fat 0.5g,, of which saturated 0.5g, Salt 1.0g.
Black Garlic Kimchi - 460g
Our Black Garlic Kimchi is made using Napa cabbage and earthy kale with fermented black garlic from our friends at the Original Black Garlic Co. All our ferments are made in small batches by hand in our fermenting kitchen on our farm. Amazingly versatile, eat on its own, as a side dish or fantastic with melted cheese. A delicious way to work in a daily dose of fermented food.
Ingredients : Napa cabbage, kale, spring onion, ginger, black garlic, laverbread (welsh seaweed), salt, jalapeño pepper.
Nutritionals (per 100g): Energy 96kJ/23kCal, Protein 1.2g, Carbohydrate 1.6g of which sugars 1.2g, Fat 0.5g of which saturates 0.1g, Salt 1.0g.
Both our Welsh Kimchi and Black Garlic Kimchi bring you a bold fusion of traditional Korean flavours with a unique Welsh twist. Packed with probiotics and full of flavour, these small-batch ferments are the perfect addition to any meal. Ready to elevate your taste buds? Order now and bring the best of both worlds straight to your table.
Note On Natural Fermentation:
You may notice a little fizz, bubbling, or a pop when opening - that’s totally normal. Our products are naturally fermented, meaning they’re full of live cultures and beneficial bacteria. The slight effervescence comes from the natural production of carbon dioxide during fermentation. It’s a sign your ferment is alive, active, and thriving — just the way nature intended.
Refrigerate after opening to slow fermentation. Enjoy the tangy, probiotic goodness!
Note On Pressure And Leaking:
Because our fermented products are alive and full of active cultures, they can release natural gases over time. This may occasionally cause pressure to build up in the jar, pushing some liquid out. Don’t worry - it’s a normal part of the fermentation process, and your product is still safe and delicious. Just wipe the jar and refrigerate upon arrival.
Tips For Happy, Healthy Ferments:
Burp the jars during fermentation (open slightly to release pressure).
Do not cross contaminate. Always use clean spoons or forks for each ferment. Do not double dip fingers or utensils. The bacteria in the jar is happy so long as you do not introduce anything new.
Store ferments in the fridge to slow down the fizzing.
Kept in the fridge the ferments are good for eating for months. They have a 5 month shelf life.
