KIMCHI - FERMENTS BY CULTJAR

Great straight from the jar! Some people eat kimchi with almost everything, from breakfast all the way to late night toasties with a cold beer. It’s true that it easily partners with strong flavours and more subtle or plain ingredients like rice. Kimchi with roast chicken is a favourite and we also add to mayo to make a sloppy addition to a burger. And, try it with blue cheese. 

Ingredients: 

Chinese Cabbage, Pear Juice, Fish Sauce (Anchovy (77%), (Fish), Salt, Sugar, Water), Ginger, Soy Sauce (Water, Soy, Soybeans, Wheat, Salt) , Garlic, Salt, Korean Chilli Flakes And Paste (Corn Syrup, Red Pepper Seasonings 23.85%, Red Pepper Powder, Water, Salt, Onion, Garlic, Rice, Water, Sea Salt, Red Pepper Powder 2%, Grain Alcohol, Soy, SoybeanPowder, Glutinous Rice, Rice Flour, Koji), Salt. Allergens In Bold

Nutritional Info Per 100g:

Energy 98kj / 24kcal, Fat 0.2g Of Which Saturates 0.0g, Carbohydrates 3.2g, Of Which Sugars 2.0g, Protein 2.1g, Salt 2.1g

Keep Refrigerated To Control The Fermentation. The Contents May Gently Pop (This Is A Good Thing!) Or Overflow A Little.