Kimchi 250g

Kimchi has been a staple of Korean cooking for centuries — and over the last few years, it has quietly found its way into kitchens all over India too. And it makes complete sense. Indians already love bold, spiced, fermented foods. We have always had our pickles, our kanji, our chutneys. Kimchi is just Korea's version of that same instinct — vegetables fermented with garlic, ginger, chilli, and spices into something that is punchy, complex, and deeply satisfying. Earthybite Kimchi is made with authentic Korean fermentation, using real Gochugaru chilli flakes, fresh cabbage, carrot, radish, garlic, ginger, and Himalayan pink salt — plant-based, naturally fermented, and free from artificial additives.

 

The flavour is bold and layered — spicy from the Gochugaru, tangy from the natural fermentation, with a garlicky depth and a slight crunch from the vegetables that have been fermented just right. It is not a timid condiment. It has presence. A spoonful alongside a bowl of rice changes the whole meal — it cuts through richness, adds heat, and leaves you wanting another bite. With noodles, it adds an instant depth of flavour that would otherwise take a long marinade to achieve. Stirred into a soup or stir-fry, it brings a fermented complexity that is very hard to replicate with anything else. And because each jar is 250g — a practical size that fits neatly in the fridge — you always have it ready when you need it.

 

The ingredient list is worth reading because it is genuinely clean. Cabbage at 66%, carrot and radish at 13.3% each, and then garlic, onion, ginger, Gochugaru chilli flakes, soya sauce, Himalayan pink salt, sugar, and water. That is it — real vegetables, real spices, natural fermentation. No artificial flavours, no artificial preservatives, no shortcuts. The fermentation process itself is what preserves and deepens the flavour over time, which is why naturally fermented kimchi tastes so different from anything made with vinegar or additives. What you open in this jar is the real thing.

 

Kimchi is also one of the most versatile condiments you can keep in your fridge. Eat it straight as a side with rice — the classic Korean way. Add it to a grilled cheese or a sandwich for a spicy, tangy kick. Fold it into an egg scramble or an omelette in the morning. Toss it into fried rice with a little sesame oil for one of the quickest and most satisfying meals you can make on a weeknight. Use it as a topping for a Korean-inspired taco or wrap. Stir it into a ramen broth. It is the kind of ingredient that, once you have a jar in the fridge, you start putting on everything — and your cooking gets noticeably better for it.

 

What Makes Earthybite Kimchi Worth Trying:

• Authentic Korean Fermentation: Naturally fermented using traditional techniques — not vinegar-based, not shortcut-made. Real kimchi, real fermentation.
• Real Gochugaru Chilli Flakes: The authentic Korean chilli that gives kimchi its distinctive colour, heat, and flavour — not a substitute spice.
• Clean Ingredient List: Cabbage, carrot, radish, garlic, onion, ginger, Gochugaru, soya sauce, Himalayan pink salt — no artificial flavours, no artificial preservatives.
• Plant-Based: Made entirely from vegetables and spices — suitable for vegetarians and vegans.
• Bold, Complex Flavour: Spicy, tangy, garlicky, and slightly crunchy — a condiment that genuinely transforms any meal it is added to.
• Incredibly Versatile: Rice, noodles, soups, fried rice, sandwiches, wraps, omelettes, tacos — kimchi works in more dishes than you expect.
• 250g — Practical Fridge Size: Enough to use regularly across multiple meals without taking up too much fridge space.

 

How to Use Kimchi:

As a side dish — serve alongside steamed rice, the simplest and most classic way. For Kimchi Fried Rice — toss with leftover rice, a little sesame oil, and a fried egg. In soups and ramen — stir a spoonful into the broth for instant depth. In sandwiches and wraps — add as a spicy, tangy condiment instead of pickle. In an omelette — fold into scrambled eggs for a punchy, flavourful breakfast. The brine left in the jar also works brilliantly as a marinade base or salad dressing.

 

Ideal For:

Rice bowls, noodle dishes, ramen, fried rice, Korean-style tacos, sandwiches, wraps, omelettes, stir-fries, and anyone who loves bold, fermented flavours and wants to explore Korean food at home.

 

Product Details:

• Ingredients: Cabbage (66%), Carrot (13.3%), Radish (13.3%), Garlic, Onion, Ginger, Sugar, Water, Gochugaru Chilli Flakes, Soya Sauce, Himalayan Pink Salt
• Net Weight: 250g
• Type: Plant-Based • Naturally Fermented • Authentic Spice
• No Artificial Flavours or Preservatives
• Shelf Life: 6 Months
• FSSAI Number: 12223999000315

Marketed & Manufactured By: Dhampure Speciality Sugars Limited

Address: 1/3 to 1/9, MM, Rani Jhansi Road, NEW DELHI 110055

Cabbage, carrot, radish, garlic, onion, ginger, Gochugaru, soya sauce, Himalayan pink salt — no artificial flavours, no artificial preservatives.

As a side dish — serve alongside steamed rice, the simplest and most classic way. For Kimchi Fried Rice — toss with leftover rice, a little sesame oil, and a fried egg. In soups and ramen — stir a spoonful into the broth for instant depth. In sandwiches and wraps — add as a spicy, tangy condiment instead of pickle. In an omelette — fold into scrambled eggs for a punchy, flavourful breakfast. The brine left in the jar also works brilliantly as a marinade base or salad dressing. Ideal For: Rice bowls, noodle dishes, ramen, fried rice, Korean-style tacos, sandwiches, wraps, omelettes, stir-fries, and anyone who loves bold, fermented flavours and wants to explore Korean food at home. Product Details: