Our Kimchi Is Hot and Soft—Like Tradition

Kimchi has a variety of ingredients, meaning different types of kimchi contain personal elements. If you enjoy hot fermented vegetables, try many recipes and find one you love!

My kimchi differs from others. I make it my way—and distinctive.

I believe authentic kimchi must respect tradition. This means certain components are essential.

The cabbage must be napa (not generic local varieties like Dutch cabbage), which ensures a softer, tender crunch. Using tougher cabbage is basically sauerkraut—I make a separate chilly sauerkraut   Savage Cabbage.

True kimchi is softer, spicier, and layered with variety—fruity notes, salt, and rice-flours are essential.

Fermenting in a large jar for a week.

It’s more expensive than sauerkraut due to complex preparation and abundant ingredients.

My first recipe, Mayfair Kimchi, nods to Newbury Road where we made it. It substitutes spring onions for shallots. Onions disagree with me, but shallots works well — which others, who have the same issue agree.

Sweetness comes from plum syrup and pears.

Fermentation happens out of the fridge for at least a week (longer than most). This deepens the umami and acidity to my taste.

Don’t hesitate to visit the market and try it!

—George Turner
Handwritten by the maker. Not AI. Not corporate. Just me, fermenting in Newbury.