Description

This is the vegan take on our family recipe. It has the perfect balance of sour and salty flavours with a little bit of spice. Just like traditional kimchi, it has that rich, umami flavour. Our secret ingredients? Kelp (to make it more fishy) and 'cheung', a homemade syrup that's fermented for months. So, it's packed with probiotics. Yum!

Ingredients

Napa Cabbage (83.4%)
Onion
Salt
Broth [Water
Shiitake Mushroom
Kelp]
Gochugaru
Garlic
Mooli
Leeks
Ginger
Cheong
Persimmons
Cooked Rice Powder
Carrots
Spring Onion.

Made in: United Kingdom

Currently available

Added to a sandwich with some veggie bacon and avo, it was sooo good, I just started eating straight from the packet. Yum.

- Joe

Classic Cabbage Kimchi

Name: Classic Cabbage Kimchi
Brand: The Ferm

Product category Pickled Fruits & Vegetables

British

Vegan

Ethical

Gluten free

Nuts free

This is the vegan take on our family recipe. It has the perfect balance of sour and salty flavours with a little bit of spice. Just like traditional kimchi, it has that rich, umami flavour. Our secret ingredients? Kelp (to make it more fishy) and 'cheung', a homemade syrup that's... Show more

This is the vegan take on our family recipe. It has the perfect balance of sour and salty flavours with a little bit of spice. Just like traditional kimchi, it has that rich, umami flavour. Our secret ingredients? Kelp (to make it more fishy) and 'cheung', a homemade syrup that's fermented for months. So, it's packed with probiotics. Yum!

£5.50

250g

About The Ferm

London, United Kingdom

I'm from Gwangju, South Korea, a city known for good food and is the home to the World Institute of Kimchi!🇰🇷🧄🥬

Through MA Design for Social Innovation and Sustainable Futures, I researched food waste, food insecurity, and food sovereignty. I decided to marry my research and my heritage and take up space in the UK kimchi market.

The Ferm is the medium of expansion of my low-carbon lifestyle and activism by tackling systematic food waste on production and manufacturing levels. I hope to exemplify the joys of sharing and circular economy.

Have questions?

Rebecca Ghim

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