A message from TF
When we first started making our kimchi, we had a lot of people writing to us saying they did not know Kimchi had fish sauce in it. So over the years, we worked really hard to make a vegan version that would taste as good. And the truth is, they both sell equally, which makes us really proud.
Tradition, live, and generous flavour unite in our wild fermented, raw kimchi - packed with gut-loving bacteria. This labour of love is rich in smoky Korean chilli, garlic and ginger, giving unrivalled intensity and complexities of flavour.
Our kimchi is a labour of love and is now oft-touted as the BEST kimchi by kimchi buyers around. Is it because we peel the Australian organic garlic right here at The Ferm? (It's A LOT of garlic). Or all of the gorgeous ginger and pure smokey Korean chilli? Maybe it's the vibe we put into it; because on kimchi-making day everyone is happy. The aroma is big and we enjoy standing together, chatting and peeling and hand chopping.
We only use the best, naturally and organic slow-fermented tamari, a pinch of raw organic sugar, daikon, carrots, spring onions and wombok.
A lot of claims are made for the health benefits of kimchi and I do feel they have merit. Think about this: raw AND fermented garlic and ginger goodness. Lactobacillus sakei, known to help with sinus infections is commonly found in kimchi, so this is a good one to help fight off a cold. But forget probiotic immune-boosting and all that and just eat our kimchi because its real, delicious, and alive. It's a meal in a jar! Add a blob of tahini or nut butter on a rice cracker or toast, eat as is, pop a fried egg over it or just on some steamed rice with a touch of sesame dressing or a scatter of seeds. A kimchi and stringy melty cheese toasty is always popular too....
Always keep refrigerated and enjoy to your heart's content.