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Each order will be 2-day shipped separately immediately after verification to maintain freshness. 

Pyeongchang Kotsooni Kimchi features the 100% Korean whole napa cabbage and ponytail radish kimchi for a delicious spicy flavor and crunchy texture. This iconic Korean staple is made from high-quality, healthy, and all-natural domestic Korean ingredients. 

Freshly cleaned and inspected whole napa cabbage and Korean radish from Gangwon-do is mixed with high-potassium kimchi seasoning to achieve its distinctive spicy, savory flavor and satisfying crunch. Contains less salted fish sauce to lower the high sodium content of regular kimchi while maintaining its texture and consistency. 

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. 


Pyeongchang Kotsooni Whole Nappa Cabbage Kimchi Ingredient List

  • 70% Pickled napa cabbage (98% napa cabbage, 2% refined salt), 15% radish, 3.5% red pepper powder, 2.2% garlic, anchovy fish sauce 2.1% (75% anchovies, 25% bay salt), 1.6% onion, salted shrimp 1.2%, (75% shrimp, 25% bay salt), 1% rice , 0.8% green onion, 0.5% L-sodium glutamate 0.6% , 0.5% leek, 0.5% mustard leaf, 0.5% sugar, 0.4% ginger, 0.1% shredded pollock
  • Shelf Life: 1 year from made date
  • Storage: Keep in fridge (0°C-10°C/ 32°F- 50°F) 

Ponytail Radish Kimchi Ingredient List 

  • 76.5% Pickled Mustard Leaf (98% mustard leaf, 2% refined salt), 4.5% rice, 4.2%  anchovy fish sauce (75% anchovies, 25% bay salt), 4%.red pepper powder, 2.5% garlic, 1.8% salted shrimp (75% shrimp, 25% salt), 1.6% radish, 1.5% onion, 1.3% green onion, 0.8% ginger, 0.7% sugar, 0.5% sea salt, 0.1% L-sodium glutamate 
  • Shelf life: 90 days after made date
  • Storage: Keep in fridge (0°C-10°C/ 32°F- 50°F) 

Kimchi Process

  • Napa cabbage is brought to a specialized washroom
  • Bubble four-stage cleaning
  • Manual cleaning
  • Shower cleaning
  • Removal of browning leaves
  • Inspection for foreign matter
  • Mixed with kimchi seasoning
  • Final Inspection
  • Triple-packing: The kimchi is packaged in three layers, including double sterile plastic wrap + cool ice pack + styrofoam finish.


  • 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 is 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 jjagae!) 

 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!