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Kimchi - Vegan
Tradition, life and generous flavour unite in our wild fermented, raw and vegan kimchi - packed with gut-loving bacteria. This labour of love is rich in smoky Korean chilli, garlic and ginger, and gives unrivalled intensity and complexities of flavour.
Our kimchi is oft-touted as the BEST kimchi by kimchi buyers around. Is it because we peel the Australian organic garlic right here at The Ferm? (It's A LOT of garlic). Or all of the gorgeous ginger and pure smokey Korean chilli? Maybe it's the vibe we put into it; because on kimchi-making day everyone is happy. The aroma is big and we enjoy standing together, chatting and peeling and hand chopping.
We omit the fish sauce for this one, (making it vegan as are all of our other products). The paste - as well as gochugaru has a touch of organic slow-fermented tamari, a pinch of raw organic sugar, ginger, garlic and blended together to be rubbed over the daikon, carrots, spring onions and wombok.
A lot of claims are made for the health benefits of kimchi and I do feel they have merit. Think about this: raw AND fermented garlic and ginger goodness. Lactobacillus sakei, known to help with sinus infections is commonly found in kimchi, so this is a good one to help fight off a cold. But forget probiotic immune-boosting and all that and just eat our kimchi because its real, delicious, and alive. It's a meal in a jar! Add a blob of tahini or nut butter on a rice cracker or toast, eat as is, or on some steamed rice with a touch of sesame dressing or a scatter of seeds, some tempeh. A kimchi and stringy melty vegan cheese toasty is always popular too....
Wombok, daikon, carrot, spring onion, garlic, ginger, gochugaru chilli powder, sea salt, raw sugar, tamari
|Average Quantity per 100g|
|Fat - total||0.5g|
The Fermentary is the culmination of a life-long passion of Sharon Flynn, considered to be Australia’s foremost expert on fermentation. Sharon spent more than 20 years immersing herself in the flavours and techniques of the ancient art of slow fermentation in Malaysia, Japan, Europe and the US, before setting up her own space in the regional Victorian town of Daylesford in 2013.
The Fermentary ferment in small-batches, naturally culturing food and drinks, slowly and with minimal intervention. They aim to source their ingredients as locally and in season as possible, with each season ending with salvaged fruits that are used for their water kefirs. They use local vegetables, Australian native botanicals, herbs, barks and Franklinford spring water, so each of their ferments captures the unique tastes of their region. And, unlike current food standards which encourages anonymity, they don’t use any synthetic starter cultures or other processes to help speed their ferments – making them 'wild fermenters'.