Mac Kimchi
Mac Kimchi - 330g
A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi.
Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (막김치) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).
In our ‘Mac Kimchi’, we pay our respects to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.
Firstly, we make a warm rice flour porridge which we then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.
We find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to our kimchi with a mild heat. It makes a cracking Kimchi fried rice and finds it’s way onto almost every plate of ours, we hope you love it as much as we do.
Read more about our pledge to new product development here.
Please note if you receive this item through the post you will receive pouches of the kraut and kimchi, rather than the pictured jars, as this is the safest postage option.
Mac Kimchi - 330g
A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi.
Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (막김치) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).
In our ‘Mac Kimchi’, we pay our respects to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.
Firstly, we make a warm rice flour porridge which we then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.
We find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to our kimchi with a mild heat. It makes a cracking Kimchi fried rice and finds it’s way onto almost every plate of ours, we hope you love it as much as we do.
Read more about our pledge to new product development here.
Please note if you receive this item through the post you will receive pouches of the kraut and kimchi, rather than the pictured jars, as this is the safest postage option.
Mac Kimchi - 330g
A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi.
Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (막김치) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).
In our ‘Mac Kimchi’, we pay our respects to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.
Firstly, we make a warm rice flour porridge which we then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.
We find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to our kimchi with a mild heat. It makes a cracking Kimchi fried rice and finds it’s way onto almost every plate of ours, we hope you love it as much as we do.
Read more about our pledge to new product development here.
Please note if you receive this item through the post you will receive pouches of the kraut and kimchi, rather than the pictured jars, as this is the safest postage option.
Ingredients: Cabbage, onion, pear, garlic, ginger, gochugaru, soy sauce, rice flour & salt. Produced in a kitchen that handles eggs, milk, soy, celery, freenuts, fish, sesame, mustard, gluten, peanuts.
Allergens in bold.