[PRE-ORDER] Pyeongchang Kotsooni Ponytail Radish Kimchi (3kg) + Mustard Leaf Kimchi (2kg)

LIMITED TO 100 PRE-ORDERS!

The Kotsooni Kimchi Collection from Korea is now back by popular demand and open to pre-orders! 

*Important Dates*
Pre-orders will be available until 6/9. Will arrive at Seoul Mills and be shipped out on 7/27 (Tue) via FREE FedEx 2 day shipping. 

Please note that no cancellations of pre-orders will be accepted once the order has been processed.

*Dates are Subject to change due to delays 

Kotsooni Mustard Leaf Kimchi 2kg

Korean mustard leaf kimchi is made with fresh green leaves that gives a uniquely bitter yet fresh taste, grown at an altitude of 700m above sea level. Marinated in classic, Korean spices along with dried pollack to further deepen the flavors. Kotsooni kimchi is skips the glutinous rice paste and uses a healthier patented potato paste.

Kotsooni Ponytail Radish Kimchi 3kg

Korean ponytail radish kimchi is named for its distinctive look and features a delicious taste and fresh, crunchy texture! Kotsooni Ponytail Kimchi contains some extra heat in spice compared to other radish kimchi for an added kick of flavor! It’s also high in potassium with a lower sodium content compared to most conventional kimchi.

Gangwon-do’s fresh, cold climate and clean air are famous for producing some of Korea’s best kimchi! Gangwon-do napa cabbage and mustard leaf undergo a thorough, HACCP-certified hygienic and systematic manufacturing process to ensure top quality and safety to consumers. 

Ingredients:

Mustard Leaf (Gat) Kimchi:

Pickled Mustard Leaf 85% (mustard leaf 98%, refined salt 2%), red pepper powder 2.3%, garlic 2.1%, radish 2%, onion 1.5%, salted shrimp 1.0%, green onion 2.5%, anchovy fish sauce 0.7%, ginger 0.3%, purified water 1.2%, grain syrup 0.5%, carrot 0.3%, sugar 0.1%, rice powder 0.1%, L-sodium glutamate 0.1%, dried pollock 0.2% sea salt 0.1% 

Shelf life: 90 days after made date

Ponytail Radish Kimchi: 

• Pickled ponytail radish 83.5% (ponytail radish 98%, sea salt 2%), rice flour paste 4.2%, red pepper flakes 2.5%, garlic 2%, green onion 1.6%, onion 1.5%, salted anchovy paste 1.5% (anchovy 75%, sea salt 25%), scallions 1%, salted shrimp paste 0.7% (shrimp 75%, sea salt 25%), sugar 0.5%, sea salt 0.5%, ginger 0.3%, L-sodium glutamate 0.1%, enzyme treated stevia 0.1%
• Storage: Keep in fridge (0°C-10°C/ 32°F- 50°F) 

Tips: 

• Storage method: Refrigerate and avoid direct sunlight (0-10 °C/32-50°F) 
• (For storage below 4°C/39.2°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 jjigae!) 

 Helpful tip! How to restore sour kimchi?

• When kimchi becomes overly sour, add raw eggs in the container with the kimchi.
• Twelve hours later, the sour taste will be significantly less intense.
• Through this process, the eggs become soft but rest assured that there is nothing wrong with its content. You can use the eggs later for cooking!