Seoul Mills

LIMITED QUANTITY! ORDER NOW!

Kimchi Pre-Order is available from now till Monday (8/14) or until supplies last. It will be shipped out on or aournd 8/15 (Tue) via FREE UPS 2 day shipping. 

*Dates subject to change due to delays.

YESODAM Whole Napa Cabbage Kimchi from Korea (10 kg/22 lb)

Made only with 100% all-natural Korean ingredients, Choongchung province Yesodam Kimchi features a delicious spicy flavor and crunchiness of Napa cabbage. This iconic Korean staple is made from high-quality, clean and healthy ingredients.

Yesodam's secret to the savory and deep kimchi flavor comes from the special premium broth that is made with shrimp, kelp, anchovy, and red pepper seeds, boiled for 12 hours at 100°C and the 2-year fermentation of salted such as anchovy fish sauce, salted anchovy, salted shrimp and salted small yellow croaker. 

Yesodam kimchi undergoes a thorough, HACCP-certified hygienic and systematic manufacturing process to ensure top quality and safety to consumers. The premium taste of Yesodam kimchi makes it the most popular Choongchung province kimchi in Korea. 

Certified by FSSC, the food safety system certification, and HACCP, Yesodam kimchi is made in a safe and clean environment continually managing and improving the system. 

Ingredients: Pickled napa cabbage (napa cabbage, salt), radish, Yesodam special premium broth (shrimp, kelp, anchovy, red pepper seeds), Yesodam special porridge for kimchi (rice flour, water), red pepper powder, onion, garlic, anchovy fish sauce, salted shrimp, green onion, leek, sugar, ginger, salted anchovy, salted small yellow croaker. Contains shrimp and fish.

Tips: 

• Storage method: Refrigerate and avoid direct sunlight (0-10 °C/32-50°F).
• For the 1st week, the Kimchi will maintain its crunchy texture (Ideal with boiled pork slices). 
• By the 3rd week, the kimchi will start ripening, getting tangy and crisp.  
• By the 5th week, nutrition and taste are at their most abundant and delicious.
• By the 7th week, the kimchi will be very ripe, and healthy lactobacilli will have developed. It’s the best time to make kimchi fried rice or kimchi stew.