Before you start!
If you’re wondering why kimchi tastes different from batch to batch or why we do this review, check out our post on how seasonality affects kimchi!
As much as we love to say goodbye to 2020, one thing about the year that we will reminisce about is the quality of the produce we got in October.
We were lucky to receive beautiful Napa cabbage for our fall production. The cabbage has a hint of sweetness and plumpness as the weather starts to cool down. The characteristic of this batch is noted by the crunchy texture, and shorter fermentation time due to the abundance of natural sugar in the vegetable.
Our Spicy kimchi seems to be the most active of all flavours. We noticed lots of carbonation even during the jarring process. Personally, I love it as it feels like I’m eating poprocks for food. I suspect it is because of the combination of fresh chilli pepper and high natural sugar that creates this extra fizz. We find the heat from the chili not as strong compared to our Summer 2020 Batch. We also note that it is not as tangy as the other two flavours: original and vegan.
We recommend pairing the spicy kimchi with mild flavour food. The Vegan and Original kimchi is a star on its own, therefore we actually prefer to eat it alone to really savour the flavour and the crunch.
|Lower Score||Higher Score|
|Umami||Bright flavour||Well rounded flavour|
|Aroma||Pungent Smell||Subtle smell|
|Visual||Brown spots, discoloration||Nice bright colour|
|Flavour Complexity and Balance||One dominating flavour||Well rounded flavour|
|Food Pairing||Better Alone||Better with Food|
|Original Kimchi||Vegan Kimchi||Spicy Kimchi|
|Flavour Complexity and Balance||4||4||3.5|
What are you thoughts on our Fall 2020 kimchi? If you haven’t tried one, we might still have a couple jars left in our store.
Send us a quick email for your batch feedback at firstname.lastname@example.org !