Kohlrabi Kimchi, Spring Batch
This is not one for the cautious. A bold, ginger-forward kimchi inspired by the Korean classic Kkakdugi, traditionally made with radish, but here we use seasonal organic kohlrabi instead.
If you've never tried kimchi before, this is worth the leap. And if you have, you'll know that a lot of kimchi made here tastes more like a spiced kraut. This is the real thing, made the way it should be.
Kohlrabi is a Scandi-rooted brassica that looks a little like a turnip and tastes somewhere between cabbage and apple. Unlike cabbage, it stays beautifully crunchy all the way through fermentation. Every cube has a satisfying bite.
The flavour builds in layers. Ginger hits first, immediate, with a little burn on the tongue. Then the paste opens up: garlic, the gentle sweetness of organic conference pear, the deep umami of Korean fish sauce and tamari. The gochugaru settles at the back of the throat as a slow, warm heat. Tangy, complex, and alive. The umami deepens over time. This is a ferment that rewards patience.
The kohlrabi is roughly cubed, salted and left to sit before being triple-rinsed, a traditional Korean method that draws out moisture while keeping the texture intact. The kimchi paste is made entirely from scratch here in Stamford: fresh ginger, garlic, gochugaru, a rice porridge base and the deep umami of fish sauce and tamari. The kohlrabi is then hand-mixed with the paste, along with organic spring onions, grated carrot and organic conference pear. Fermented for a minimum of three weeks.
Straight from the jar as a side to anything. Sliced smaller and folded through a grain bowl or bibimbap. On a cheese board alongside something aged and sharp. Alongside grilled meat or fish. Stirred through scrambled eggs. Tucked into a toastie with gruyère. The brine is worth saving too, use it as a dressing or a shot of something good for the gut.
Keep refrigerated below 5°C. Use a clean, dry spoon every time. Once opened, best within a month.
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