🌶️ Shipping Notice: Due to the perishable, fresh-fermented nature of our kimchi, we currently ship only to FL, GA, SC, NC, VA, WV, TN, LA, AL, and KY.
Classic Kimchi – Traditional Fermented Napa Cabbage
SKU: KCLA1-13
The Original. Bold, Tangy, Alive.
Our Classic Kimchi is the crisp, tangy standard of authentic Korean fermentation—conveniently pre-sliced and ready to enjoy.
We start with premium napa cabbage, radish, fresh vegetables, Korean red pepper, garlic, ginger, anchovy fish sauce, and salted shrimp. Instead of corn syrup or high-fructose corn syrup, we use our own ginger-panela syrup, crafted from organic ginger and organic panela sugar. Then we let time do its thing, creating deep umami, refreshing tang, vibrant heat, and that unmistakable kimchi crunch.
Raw, naturally fermented, and never pasteurized, so its live active cultures remain intact. No shortcuts. No MSG. Just bold, handcrafted kimchi made fresh in small batches in Florida.
-Raw and naturally fermented
-Live active cultures
-Traditional recipe with fish sauce and salted shrimp
-Never made with corn syrup or high-fructose corn syrup
-Made with our own organic ginger-panela syrup
-No MSG
-Handcrafted in Florida
Ingredients: Napa cabbage, radish, onion, Korean red pepper powder, garlic, anchovy fish sauce, green onion, chives, sweet rice flour, organic ginger-panela syrup (organic panela sugar, organic ginger), salted shrimp, sea tangle (kombu), shiitake mushroom, sea salt.
Contains: Fish (anchovy) and crustacean shellfish (shrimp).
Keep refrigerated below 41°F (5°C).
Frequently Asked Questions
Does this kimchi contain fish or shellfish? Yes. It contains anchovy fish sauce and salted shrimp.
Is it naturally fermented? Yes. It is naturally fermented with live active cultures.
Is it pasteurized or raw? It is 100% raw and unpasteurized—never heated or pasteurized.
Does it contain corn syrup or high-fructose corn syrup? Never. We use our own ginger-panela syrup, made from organic ginger and organic panela sugar.
How will it arrive—fresh, sour, or already fermented? It ships raw and alive after beginning its natural fermentation. We pack it with gel ice packs and insulated liners to help keep it chilled in transit. Because kimchi is alive, its exact flavor and level of tang may vary slightly when it arrives.
Should I refrigerate it immediately upon arrival? Yes. Transfer it to the refrigerator immediately and keep it below 41°F (5°C) to preserve its crunch and keep its live cultures active.
How long is it fermented, and does it continue fermenting during transit or in my refrigerator? We ferment it for two days before refrigerating and shipping it. Because it is raw and alive, it continues to ferment slowly during transit and in your refrigerator. It is best used within approximately six months of production.
How does the flavor change as it ages, and how long can I keep it? Fresh kimchi is crisp and mild, with very little tang. As it ferments, it becomes tangier, more complex, and deeply savory—the ripe sweet spot many kimchi lovers enjoy.
With more time, it develops a softer texture and a bold, deeply fermented flavor. At that stage, it is especially delicious in kimchi stew, fried rice, pancakes, and other cooked dishes.
When properly refrigerated, it is best enjoyed within three to six months. For peak crunch and mild tang, enjoy it within three months. For a bolder, fully fermented flavor, use it within six months of production.
Description
🌶️ Shipping Notice: Due to the perishable, fresh-fermented nature of our kimchi, we currently ship only to FL, GA, SC, NC, VA, WV, TN, LA, AL, and KY.
Classic Kimchi – Traditional Fermented Napa Cabbage
SKU: KCLA1-13
The Original. Bold, Tangy, Alive.
Our Classic Kimchi is the crisp, tangy standard of authentic Korean fermentation—conveniently pre-sliced and ready to enjoy.
We start with premium napa cabbage, radish, fresh vegetables, Korean red pepper, garlic, ginger, anchovy fish sauce, and salted shrimp. Instead of corn syrup or high-fructose corn syrup, we use our own ginger-panela syrup, crafted from organic ginger and organic panela sugar. Then we let time do its thing, creating deep umami, refreshing tang, vibrant heat, and that unmistakable kimchi crunch.
Raw, naturally fermented, and never pasteurized, so its live active cultures remain intact. No shortcuts. No MSG. Just bold, handcrafted kimchi made fresh in small batches in Florida.
-Raw and naturally fermented
-Live active cultures
-Traditional recipe with fish sauce and salted shrimp
-Never made with corn syrup or high-fructose corn syrup
-Made with our own organic ginger-panela syrup
-No MSG
-Handcrafted in Florida
Ingredients: Napa cabbage, radish, onion, Korean red pepper powder, garlic, anchovy fish sauce, green onion, chives, sweet rice flour, organic ginger-panela syrup (organic panela sugar, organic ginger), salted shrimp, sea tangle (kombu), shiitake mushroom, sea salt.
Contains: Fish (anchovy) and crustacean shellfish (shrimp).
Keep refrigerated below 41°F (5°C).
Frequently Asked Questions
Does this kimchi contain fish or shellfish? Yes. It contains anchovy fish sauce and salted shrimp.
Is it naturally fermented? Yes. It is naturally fermented with live active cultures.
Is it pasteurized or raw? It is 100% raw and unpasteurized—never heated or pasteurized.
Does it contain corn syrup or high-fructose corn syrup? Never. We use our own ginger-panela syrup, made from organic ginger and organic panela sugar.
How will it arrive—fresh, sour, or already fermented? It ships raw and alive after beginning its natural fermentation. We pack it with gel ice packs and insulated liners to help keep it chilled in transit. Because kimchi is alive, its exact flavor and level of tang may vary slightly when it arrives.
Should I refrigerate it immediately upon arrival? Yes. Transfer it to the refrigerator immediately and keep it below 41°F (5°C) to preserve its crunch and keep its live cultures active.
How long is it fermented, and does it continue fermenting during transit or in my refrigerator? We ferment it for two days before refrigerating and shipping it. Because it is raw and alive, it continues to ferment slowly during transit and in your refrigerator. It is best used within approximately six months of production.
How does the flavor change as it ages, and how long can I keep it? Fresh kimchi is crisp and mild, with very little tang. As it ferments, it becomes tangier, more complex, and deeply savory—the ripe sweet spot many kimchi lovers enjoy.
With more time, it develops a softer texture and a bold, deeply fermented flavor. At that stage, it is especially delicious in kimchi stew, fried rice, pancakes, and other cooked dishes.
When properly refrigerated, it is best enjoyed within three to six months. For peak crunch and mild tang, enjoy it within three months. For a bolder, fully fermented flavor, use it within six months of production.
The products are very fresh and balanced with all basic vegetables and grains. It's impossible to get so much nutrients everyday without it. Thanks to New Universe Food!
*****
These sprouted and toasted sesame seeds are wonderful! Our new USA Secretary of Health, RFK, Jr., could do well to create a special Medal of Honor for our USA producers of such excellent sources of taste and nourishment (-:
I absolutely love this product! I find myself using it daily and has become a cherished ritual — there’s nothing quite like starting the day with such a refreshing beverage.
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