Kimchi 101
Kimchi is a Korean side dish made from fermented vegetables. In can come in hundreds of variations, but is most typically made with cabbage. Kimchi naturally contains probiotics that are produced during fermentation. Traditionally, Kimchi was stored underground to keep it cool while fermenting, but thanks to modern technology, we now store kimchi in the refrigerator.
Seoul Kimchi is unique in that we pack it fresh so you can control the length of fermentation, and ultimately, the flavor and texture. If you like a mild, crispy Kimchi, we suggest eating it right away.If you enjoy the bold, bubbly flavor of a nicely fermented Kimchi, then store it in the refrigerator until it has matured to your liking. The recommended shelf life is printed on the top of the jar.
If you notice a bulging lid, this is completely normal. As the kimchi ferments, it will let off gases that create pressure under the lid. We suggest opening your Kimchi very slowly and over a bowl or the sink. Fermented Kimchi, much like champagne, has a tendency to pop and overflow out of the jar.
Fizzling Kimchi, similar to a can of carbonated soda, is perfectly normal. The fizzing sound and effervescent taste is a product of fermentation. This means your Kimchi is nicely fermented, enjoy!
Kimchi that fizzes or has an effervescent taste is caused by the fermentation process. If your kimchi is not fizzing to your liking, simply leave it to ferment longer. The longer the kimchi ferments, the more bubbling will occur.
Lactobacillus bacteria naturally occurs during the lacto-fermentation process. This process creates probiotic “good bacteria,” Vitamic C and vitamin K. It will also create a unique tangy flavor profile.
Our kimchi has a shelf life of 6 months from the time it was made. The best by date can be located on the top of the jar. To preserve the shelf life of your kimchi, we recommend keeping it in the refrigerator and only using a clean, sanitized utensil to remove the product. This will prevent the introduction of foreign bacteria.
From time to time, we’ve heard our Kimchi does a magic trick and grows out of the freshly opened jar. Our favorite was when a customer referred to it as a pleasant version of “snakes in a can.” This natural phenomenon is caused by the fermentation process. What appears to be magical growing kimchi is actually the release of gases that have built up in the jar while your kimchi has been nicely fermenting. We always recommend opening your jar over the sink or a bowl in case your Kimchi decides to put on a magic show.
While our Orginal, Spicy Original and Radish Kimchi are made in the traditional manner, with fish sauce, we have two Vegan options available: Orginal Vegan and Spicy Vegan.
All of our Lucky and Seoul products are Non-GMO project verified. All of our Kimchis are also gluten-free certified. Our vegan Kimchis are also certified Kosher through KSA and vegan certified.
You can enjoy Seoul Kimchi fresh out of the jar, as a condiment on top of your favorite dish, or add into a recipe for delicious, bold flavor. Check out our recipes for inspiration.
We love seeing and sharing all the creative ways you use our Kimchi! Please submit your recipe along with a photo to info@luckyfood.com
Can’t get enough Kimchi? We know the feeling! Visit our amazon page for large bags of Kimchi.
In most grocery stores, Kimchi is usually kept in the refrigerated area of the produce section.
The familiar popping noise you hear when opening a jar of canned food is caused by the pressure seal that is created when the product is heat sealed or pasteurized. When canned goods are heat sealed it ends the fermentation process.
Our Kimchi is fresh packed and is actively fermenting in the jar. It does not go through a heat seal process, so don’t be alarmed if you don’t hear that “pop.” Lucky Foods Seoul Kimchi is raw and naturally probiotic product. Our Kimchi has a 6 month shelf life if stored in the refrigerator.
