Kimchi is probably the best-known Korean dish: a traditional side serving of fermented vegetables, fermented with lactic acid bacteria like sauerkraut. The sour and hot cabbage goes perfectly with Asian rice- and meat dishes of all kinds, or is used as a base for savoury soups.
The base of our Kimchi is the open pollinated cabbage “Marner Lagerweiß“ from Kultursaat e. V., cultivated and regionally adapted at our farm in Hedwigenkoog – in the middle of the traditional cabbage growing area of Dithmarschen.
A jar is used as a maturing vessel. This is possible through a special lid: It lets the gases and fluids that form during ripening escape and at the same time, prevents air from getting into the jar.
For production, the cabbage is cut, spiced with traditional ingredients like ginger, chili and garlic, salted with rock salt from the Luisenhall salt mine in Göttingen and then stuffed firmly into the jar.
As Kimchi matures in the jar, without interruption by pasteurisation, the valuable, bioactive ingredients are preserved.
Whilst maturing, the taste of the Kimchi can be adapted to personal taste, the longer it matures, the more sour it becomes. Stored in a fridge, it keeps for three months.
Labelling and packaging is handled by an inclusion project at the “Mürwiker Werkstätten“.