How MR. KIMCHI works?
The fermentation process can be disturbed when it is in constant contact with oxygen. Therefore, in order to maintain the best conditions for your Kimchi, it is best to keep the product in an airtight container and at 0-5 Celcius.
Most of home fridges are below 5 Celcius.
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Frequently Asked Questions
Q. How long does it take it to ferment Kimchi?
The speed of fermentation depends on the temperature. The longer it is at room temperature (outside the fridge), the faster the fermentation process takes place. We recommend leaving it for 24 hours at room temperature, allowing your Kimchi to be fully fermented before putting it in the fridge.
You will know when the Kimchi is properly fermented when you see bubbles in the jar.
Q. Can you ferment Kimchi in the fridge?
Of course, you can! Kimchi will still continue to ferment but at a slower rate.
Q. Why does my Kimchi taste different, e.g. not as tangy as last time?
We manufacture all our Kimchi on the day of delivery to maintain freshness of Kimchi. Therefore, the fermentation will start on the day of delivery. When you receive the product, the Kimchi will still be fermenting or fully fermented depending on the surrounding temperature. Some people may not prefer the overly sourness of Kimchi so try experimenting with the taste over time to find the right taste for you!
Q. How long does Kimchi last in the fridge?
Once Kimchi is fermented, it still continues to age in the fridge. But after full fermentation, Kimchi starts to lose its crunchiness due to constant contact with oxygen. And with the constant contact with Oxygen, it can make an environment where bad bacteria can live as well.
Kimchi is well known for a long shelf life and in Korea, people intentionally store Kimchi for a long period of time to bring deep depth of flavour. They do this by burying the Kimchi in a traditional Kimchi pots under the ground.
But in domestic fridge, it is best to consume within 15 days after opening the jar.
Q. Is your Kimchi pasterised?
NEVER. Our Kimchi is never pasteurised but is meant to be naturally fermented.
Q. Is Kimchi pickled or fermented?
There is a big different between pickled and fermented. Pickled vegetables are made by adding vinegar to produce the tanginess whereas fermented vegetables make its own taste of tanginess. The sourness is made naturally during fermentation process, to preserve beneficial bacteria.
Q. Why is there some gap on my Kimchi jar?
We normally leave a small amount of gap in a jar as Kimchi produce carbon dioxide gas during fermentation process, causing an overflowing Kimchi juice. By leaving a small room can avoid leakage when you receive the product.
Q. Any ideas of eating Kimchi besides as side dish?
There are so many ways to eat Kimchi. Please click the recipe with Kimchi section to find out more. If Kimchi becomes too sour for you, you can add maple syrup, honey, sugar or ground pear to neutralise the acidity of Kimchi.
Q. Can you ship to other countries?
Not at the moment. However, we are trying to ship our products to European Countries. Once it is ready, we will upload a delivery option.