About Salty Cabbage Kimchi

Salty Cabbage was founded to share and serve good kimchi in the community. The recipe is originally from MDG Korean restaurant on Denman street, which has been serving their patrons authentic Korean food for the last 20 years in downtown Vancouver. 

A Most Popular Dish

Kimchi from MDG was the most popular side dish that made people come from Burnaby, Coquitlam and even from the states to get a jar.   Surprisingly it was more popular for non- Korean customers and said it was their favourite kimchi in town. Now we’d love to share it with more people, make your kimchi experience the best one with us.

Things to Know about Our Kimchi

Fermentation

A little popping sound

Kimchi starts fermenting in room temperature in the first 2 days. Its p.H level goes down to 4.2 and releases CO2. When you open the bottle, the lid could pop if the kimchi has rippened because of the gas that was created from fermentation. You might also see bubbles and notice vinegary odour.

Keep it refrigerated

Fresh and crisp

Once you recieve your jar, please keep it refrigerated to slow down the fermentation. As kimchi ferments, the taste becomes more tangy and the texture becomes soft. Please keep the lid on to avoid contact with oxygen, use clean utensils to avoid contact with saliva and keep it refrigerated to control fermentation. This will keep your kimch crispy and less tangy for a while.

What to do when kimchi is too soft?

A Versatile Cabbage

Even though kimchi is soggy and tangy, it’s still good to eat. It’s just like sauerkraut or pickles. If you don’t like it softer, you can refer to some recipes posted our on blog & instagram.  Ripe kimchi gives a deep and savoury flavour to dishes and we’ve uploaded some quick and easy recipes for use at home.

a little family and kimchi history

A korean staple

Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings and techniques that have been passed on through generations.

VANCOUVER'S PREMIUM KIMCHI

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