Kimchi - Spicy

Napa cabbage. Daikon. Carrot. Spring onion. Gochugaru. Garlic. Ginger. Fish sauce. Sea salt.

The cabbage stays crisp. The daikon bites back. The gochugaru builds heat that doesn’t quit. The garlic and ginger ferment into something more complex than either one is raw. This is not a condiment. It is a complete fermented food.

Fiery. Funky. Alive.

Korea’s earliest fermented vegetables were salted and buried underground in earthenware jars, preserved through brutal winters. That was over two thousand years ago. The kimchi they were eating then was white — radish and cabbage, salt and time. No heat. No colour. It wasn’t until chili peppers arrived from the Americas in the 16th century that the kimchi we recognise today began to take form. The Koreans took a foreign ingredient and made it so completely their own that it is now inseparable from the culture itself.

In 2013, kimjang — the communal tradition of making kimchi before winter — was listed as a UNESCO Intangible Cultural Heritage of Humanity. Kimchi was never just food. It was a seasonal ritual, a community event, an act of collective preparation for hard months ahead. Families made hundreds of jars. Neighbours shared labour and ingredients. The knowledge passed through hands, not books.

What those hands understood, without the vocabulary of microbiology, is that salt, vegetable, and time produce something living. Lactobacillus bacteria consume the sugars, acidify the brine, and in doing so create a stable, shelf-stable, gut-transforming ecosystem. The lactic acid preserves. The fermentation produces B vitamins and bioavailable minerals. The garlic and ginger — already antimicrobial and anti-inflammatory in their raw state — are made more bioavailable through fermentation. The capsaicin in the gochugaru stimulates circulation and metabolism. Every ingredient in this jar is working for you.

Your gut contains approximately 100 trillion microorganisms. That ecosystem governs not just digestion but immunity, inflammation, mood, and metabolic function. Industrial food has spent the last century systematically destroying it — through preservatives, pasteurization, antibiotics, and the elimination of living foods from the modern diet.

Kimchi is one of the oldest, most studied, most consumed fermented foods on earth. It is not a trend. In fact, a study released this year, showed that kimchi is the most effective remedy at removing micro-plastics from your body!

We make ours in small batches in Bangalore. Raw. Unpasteurised. Alive.

Eat it with everything. 

DELIVERY POLICY

We deliver every Sunday in Bangalore. Orders must be placed by 9am Saturday to be included in that week's delivery. Please ensure someone is available to receive and refrigerate your order on delivery day.