Kimchi | Fire - Traditionally Fermented Napa Cabbage (Made With Bhut Jolokia) - Medium Spicy - Raw - Real - Natural - No Added Vinegar & Preservatives Free - Bombucha - 150gm

Kimchi | Fire - Traditionally Fermented Napa Cabbage (Made With Bhut Jolokia) - Medium Spicy - Raw - Real - Natural - No Added Vinegar & Preservatives Free - Bombucha - 150gmOne of the hottest chilli peppers in the world, Bhut Jolokia aka Ghost Pepper has made an appearance in our regular mouth watering kimchi, making it blazing hot. Every bite will take you through a journey of flavours starting with a hint of sweet chilli taste until the heat kicks in. The lip scorching heat of Bhut Jolokia blends perfectly with kimchi and makes it fiery enough to add that zing to your meals. Depending on your spice tolerance, start

One of the hottest chilli peppers in the world, Bhut Jolokia aka Ghost Pepper has made an appearance in our regular mouth-watering kimchi, making it blazing hot. Every bite will take you through a journey of flavours starting with a hint of sweet chilli taste until the heat kicks in. The lip-scorching heat of Bhut Jolokia blends perfectly with kimchi and makes it fiery enough to add that zing to your meals. Depending on your spice tolerance, start with a couple of spoons, to begin with.

FLAVOUR PROFILE

Taste: The main flavour notes you’ll find in kimchi include sour, spicy, and umami. Being a fermented dish, its most prominent flavour is typically sour. Lactic acid produced by bacteria during fermentation creates a tangy, pungent flavour. It is slightly astringent due to the acid formed during fermentation. There is a strong garlic flavour which intensifies during fermentation. Kimchi is a perfect example of an acquired taste because of its overpowering smell and its hot and pickled taste.

Texture and mouthfeel: Traditional kimchi made with Chinese cabbage tastes equally soft and crunchy. Kimchi becomes more compact and softer as fermentation progresses.

Smell: Kimchi smells just as intense as it tastes. Garlic and ginger produce a lot of sulphur compounds, which gives kimchi its peculiar pungent smell. As the vegetables ferment, they release gases which have a strong smell. The smell of authentic well fermented kimchi can be off-putting for some, but to derive the probiotic benefit of fermentation the smell has to be appreciated because the smell is linked to the flavour of the kimchi.

INGREDIENTS: Napa Cabbage, RO Water, Salt, Garlic, Onion, Korean Chilli Flakes (Gochu Garu), Soya Sauce, Spring Onion, Apple, Pear, Radish, Carrot, Leek, Rice Flour, Sugar, Ginger, Ghost Pepper (Bhut Jolokia), Seaweed, Xanthan Gum