Spicy, salty, sour and crunchy, kimchi is a feisty, fiery ferment of bold brassicas, such as wombok (Chinese cabbage) and choy sum (Chinese leafy green), combined with daikon radish, gochugaru (Korean chilli powder), garlic and ginger.

One of Korea’s most well-known national dishes, its history dates back to the 12th century when Koreans developed a system of salting and fermenting vegetables to preserve them for winter. Every autumn, families would gather to do a kimjang – a communal kimchi preparation ritual.

While the kimchi that’s available in our health food

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