A. Kimchi is the most basic side dish that is made by pickling vegetables, preserving, and fermenting.
While it is being fermented, lactobacillus is created to give it a uniquely sour taste.
Also, the spicy taste of chili stimulates one’s appetite and creates a unique taste. It also helps with the digestive functions.
kimchi is one of Korea’s staples. Traditionally, kimchi is eaten with rice and other Korean dishes, but as globalization gives us a taste of new dishes from all over the world, there are many ways that kimchi can be integrated with foods that you love.

A. If you leave a jar of our kimchi in room temperature, it accelerates the ripening process while refrigeration slows the fermentation of kimchi.
If you don’t want kimchi to become too sour then we recommend storing in a refrigerator.

A. Kimchi is alive and will continue to change over time.
Temperature and exposure to oxygen impact the flavor and fermentation of kimchi much like wine or cheese.
As the kimchi matures, it will take on unique and distinct taste profiles of tangy notes while the spice mellows and develops into deeper, earthier characteristics.
Your kimchi will continue to age in your refrigerator and will be delicious for up to 12 months or even longer as long as you keep in cool temperature and away from oxygen.

A. Store Kimchi in the refrigerator before and after opening the jar(30-40F for best results). Kichi will provide different flavor depending on stage of its fermentation. If you wish to enjoy the more fermented flavor, leave it in your sink overnight at room temperature. The next morning, put it back in the refrigerator. You may repeat or let it stay longer time depending on your need.

A. Kimchi is alive and will continue to change over time.
Kimchi is a versatile dish that can be eaten on its own or cooked with almost anything. It is a great side dish that accompanies many Korean meals. In it’s simplest form, one can eat their meal purely with steamed rice and kimchi. But it’s more fun and tasty when we get to mix kimchi with some other ingredients.

KIMCHI FRIED RICE
Stir-fried rice has never been his easy! Add Kimchi to cooked rice, along with green a splash of soy sauce and then scramble eggs in the skillet. You can add up a bacon or canned tuna. Done!

KIMCHI SCRAMBLED EGGS
Add Kimchi to your typical scrambled egg recipe along with kale and spinach, etc. To spice up your day.

KIMCHI PIZZA
You might be surprised to find out how well kimchi goes in pizza! The key is the balance. Just sprinkle little kimchi pieces over thin pizza base then bake it. It will come out as a perfect entree dish that’s crispy and savory with a hint of kimchi flavor!