Our Crafty Kimchi is made using traditional Chinese leaf cabbage, mild and smoky gochugaru chilli flakes and miso for an umami punch. If you were looking for a mad-tasty, plant-based kimchi, look no further!!
Eat me with... macaroni cheese, sushi, fried rice, atop a juicy burger or (and we highly recommend this) straight from the jar!
SUITABLE FOR VEGANS - RAW - ALIVE - UNPASTEURISED
Disclaimer: Vegetables were harmed in the making of this product.
#FERMENTSFIGHTINGFOODWASTE
Our traditional Korean-style kimchi balances all the flavour profiles that make a food moreish. Salty, subtly sour flavours are combined with the savouriness of red miso, a touch of sweetness from the carrots as well as medium-hot spice from the smoky gochugaru chilli flakes.
Our kimchis are chunky-cut for a crunchy bite on your noodles. We like you to get a good ole forkful of kimchi-goodness so keep the veg in our kimchis thick-cut for extra punch. This also keeps the veg firm and crunchy, while being thin enough to spread on your favourite meal or snack.
Kimchi means ‘submerged vegetables’ in Korean.
TANGY - SALTY - UMAMI - SPICY
A staple in Korean cuisine, kimchi is eaten with nearly every meal. Traditional versions use fish-based ingredients, but we opt for aged red miso for a vegan umami boost.
We use wild fermentation, meaning we don’t add pre-defined cultures but rely on naturally occurring bacteria. These microbes transform ordinary cabbage into something extraordinary!
Fermented vegetables are even safer than raw produce! Lactic acid bacteria lower the pH, outcompeting harmful microbes and enhancing flavour.
Fermented foods might support gut health, though strong scientific studies are still needed. While some companies claim ‘probiotic’ or ‘immune-supporting’ benefits, we simply promote our ferments as a healthy addition to a varied diet by showcasing vegetables in a different light and providing beneficial live microbes in every forkful.
How to eat:
Ingredient: Add flavour to soups, noodles, broths, and stews.
Side dish: Swap for coleslaw or salads.
Condiment: Replace chutneys, gherkins, and sauces.
Topper: Elevate toast, crackers, sandwiches, stir-fries, pasta, hot dogs, and burgers.
Leaking or bubbling jars? Don’t worry! This means your ferment is alive and active. Wipe up any leaks and enjoy as usual.
Since launching The Crafty Pickle Co. in 2019, we’ve partnered with the incredible charity FareShare, donating a percentage of every sale to support their work and using their ‘surplus-surplus’ (imperfect or excess food) in our production. To date, we’ve rescued the equivalent of over 71,000 carrots from waste! 🥕
Our sauerkrauts and kimchis are for... Foodies, adventurous eaters, pickle lovers, gut-health pioneers, vegans - basically, YOU!
Crafty Kimchi is for those looking for the unique flavours of a kimchi, which just so happens to be vegan.
Passionate about flavour and education, our team (including a Registered Nutritionist) knows how to make ferments that taste great and do good. Want to try fermentation at home? Check out our workshops and blog for inspiration, recipes, and gut health tips!
Ingredients
Chinese leaf cabbage, carrot, radish, spring onion, sea salt, gochugaru chilli, garlic, miso (water, soybean, rice, salt, alcohol), ginger, sugar
Allergens: Soyabean
Weight
350g
Nutrition Info
Typical values Per 100g: Energy 112kJ/27kcal, Fat 0.5g, Of which saturates 0g, Carbohydrates 3.7g, Of which sugars 2.8g, Fibre 1.7g, Protein 1.3g, Salt 2.5g
Storage Instructions
Always keep refrigerated.
We have a 6 month shelf-life on our kimchi which means when you get it they should have a pretty decent date on it. Please note that this is a 'best before' so even after this date just have a smell and taste to save on waste!
Our jars also state, 'once opened consume within 1 month'. Again, this is merely a recommendation. If stored properly, our products can last several months after this.
After each serving push down on contents with a clean utensil to allow brine to cover the vegetables. This helps to keep the ferment good and fresh!
Shipping
We ship out once a week on a Wednesday via DHL or Royal Mail with next day delivery. For more details please check out our delivery info page.
