{"product_id":"kohlrabi-kimchi-spring-batch","title":"Kohlrabi Kimchi, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eUnpasteurised Kimchi · 460g · A jar that earns its place in the fridge\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eKohlrabi is a Scandi-rooted brassica that looks a little like a turnip and tastes somewhere between cabbage and apple. What makes it exceptional for kimchi is that unlike cabbage, it stays beautifully crunchy all the way through fermentation. Every cube has a satisfying bite.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe 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, Korean red pepper flakes, 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to eat it\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Use a clean, dry spoon every time. Once opened, best within a month.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Organic kohlrabi (55%), organic carrots, organic spring onion, organic pears, rice porridge (spring water, rice flour), garlic, organic ginger, fish sauce (anchovy, salt), tamari (soybeans, spring water, salt), gochugaru (Korean red pepper flakes), organic cane sugar, organic sea salt.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53590824354131,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Kimchi.png?v=1777881943","url":"https:\/\/fermfolk.co.uk\/products\/kohlrabi-kimchi-spring-batch","provider":"Fermfolk","version":"1.0","type":"link"}