Kimchi is a Korean condiment made from spicy fermented cabbage. This base for kimchi combines the sharp spiciness of red pepper and the sweetness of paprika with the iodized and umami aroma of bonito. Thanks to the anti-bacterial properties of garlic, it was made without heating and without preservatives in order to preserve the umami of its various ingredients. Rich in fruits and vegetables (apple, mikan, garlic, ginger, etc.), it has a powerful umami, fruity and iodized notes that make it an ideal seasoning sauce.
A subtle and long spiciness in the mouth encompassed by a nice umami, iodized notes and a good taste of garlic.
For an express kimchi, count one tablespoon for 200g of Chinese cabbage and a little salt. Salt the cabbage and leave to rest for ten minutes then, after having washed it, mix the sauce with the cabbage and leave to rest for a quarter of an hour. This kimchi base can be used on its own like a sriracha sauce, combined with mayonnaise to accompany tuna and shrimp, to season a seafood soup or marinate bluefin tuna, for example.
Compositions: water, glucose-fructose syrup, salt, garlic, apple pulp, stirred vinegar, Mikan pulp, paprika, pickled vegetables (spring onion, Chinese cabbage, salt, acidifier), pepper red, dried skipjack tuna, hydrolyzed soy protein, vegetable extract (onion, carrot, cabbage, dextrin, salt), ginger, fish sauce (anchovies, salt, sugar), kombu, rapeseed oil
Allergens: Soy, skipjack tuna, anchovies
Close the cap tightly and store in an upright position in the refrigerator, consume quickly.
Net weight: 450g