The quintessential Korean dish

Kimchi is a fermented Koreadish elaborated with vegetables, as asiatic cabbage, turnip, onion, garlic and ginger, in salt and with condiments to preserve them and enhance their flavor.

This garnish is mainly used to pair with rice, meat and other meals. It has Lactobacillus buchneri, which converts sugar to lactic acid.

It is also a great source of fiber, antioxidants and polyphenols.

Kimchi helps us to regulate bowel transit and to enhance our immune system.

In 2006, Health’s magazine selected Kimchi as one of the 5 most healthiest products all over the world.

Benefits of the Kimchi:

Strengthens the immune system

Thanks to its probiotics, it works strengthening our body and providing a wide amount of benefits to our gut microbiota. 

Lowers the cholesterol

Restores the intestinal transit because of the allicin and it regulates blood cholesterol levels.

 

Delays premature skin aging

Kimchi contains antioxidants and anti-aging properties, so it helps to achieve clear skin.

Helps in weight control

Kimchi has a high nutritional value and is also low-calorie.

Choose your size:

Small

480 grams 19 €

Medium

700 grams 27 €

Big

1 kilogram 38 €

Small

BOTE FINAL 3

480 gramos

19 €

Medium

bote intermedio 2

700 g

27 €

Big

bote intermedio 1 (1)

1 kg

38 €

*All the shipments have a supplement as a delivery charge.

Choose your variety:

Traditional Kimchi

Napa cabbage, chili powder, onion, garlic, ginger, apple, scallion, carrot, glutinous rice, kombu, shitake, salt, sugar, apple cider vinegar, and salted anchovies.

Vegan Kimchi

Napa cabbage, chili powder, onion, garlic, ginger, apple, scallion, carrot, glutinous rice, kombu, shitake, salt, sugar and apple cider vinegar.

Bec Kimchi

Like the traditional but non spicy

Kimchi with turnip / radish

*Price can vary depending on the availability of the product.

Kimchi with cucumber

*Price can vary depending on the availability of the product.

Kimchi with spring onion

*Price can vary depending on the availability of the product.

*Optional in all Kimchi.

FREQUENTLY QUESTIONS

Is mainly used to pair with rice, pasta, soup, meat, fried foods, stew, sauces and stir-fried.

It is a product to be served instantly, but you can also use it to make a different meal with a different flavor.

 

It should be between 4 and 6 degrees centigrades at the fridge.

Kimchi can be consumed from the first day of production. In one week, it will reach its maximum amount of lactobacillus and its optimal level of acidity and flavor. After a month, the flavor will become stronger. Depending on each person’s taste, it can be consumed at the preferred time. Consume preferably within 30 days.

If you like spicy, you will love the traditional Kimchi.

However, if you haven’t tried any Kimchi yet, we suggest you the White Kimchi: with all the flavor of the classic one but non spicy.

We deliver it at Palma de Mallorca and surroundings.

With this option you have to pay a supplement as a drop charge. We also offer you a Take Away option.

*In remote areas or special deliveries, please, contact us.

“The Secrets of Kimchi, the Korean Superfood and Its Multiple Health Benefits” by Infobae

“It has prebiotic properties due to the fibers contained in the vegetables,” says Silvina Tasat, a nutritionist (M.N.1495) and a member of the Scientific Subcommittee of the Argentine Society of Nutrition (SAN), in an interview with Infobae. (…)

 Nutritionist Nadia Hrycyck (M.N. 5430) says that consuming this fermented food “provides our digestive system with live microorganisms that are responsible for improving intestinal function.”

For Dr. Uma Naidoo, a psychiatrist at Harvard Medical School, a professional chef at the Cambridge School of Culinary Arts, and a nutrition specialist at Cornell University, more attention should be paid to fermented foods like kimchi.”

Kimchi preparation plays an important role in Korean social and ritual practices (REUTERS/Kim Hong-Ji). Source: Infobae

Cultural Heritage Administration, Republic of Korea, 2013

“Kimjang: Making and Sharing Kimchi in the Republic of Korea” by Unesco

Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity.

The collective practice of “kimjang” – the way in which kimchi is prepared and shared collectively – reaffirms the identity of the Korean people and provides an excellent opportunity to strengthen family cooperation. Kimjang also reminds many Koreans of the need to live in harmony with nature. The custom of exchanging kimchi among families provides an opportunity to share new techniques and ideas for its preparation and to gather recipes. This element of intangible cultural heritage has regional variations.