Oyster Mushroom Kimchi - Silver Medal WinnerSilver Medal - Outstanding Food Producer AwardsFermented Mushrooms Kimchi styleMushroom Kimchi - mushroom recipe
  • Oyster Mushroom Kimchi - Silver Medal Winner
  • Silver Medal - Outstanding Food Producer Awards
  • Fermented Mushrooms Kimchi style
  • Mushroom Kimchi - mushroom recipe

Pink Oyster Mushroom KIMCHI – 300g


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Silver Medal

2024 Outstanding Food Producers Award

Judges loved the idea of mushrooms in a Kimchi. The balance of flavours is excellent. Liked the creaminess of the Kimchi with a good aftertaste. Very innovative product, could be a gold medal with a little tweaking.

A world-first, combining Oyster Mushrooms with the famous Korean kimchi fermentation process. It has just the right amount of spiciness for a nice kick, plus a firm fleshy texture. A dollop will turn any meal from ho-hum to OMG AWESOME!

The mushrooms are grown on our small permaculture farm in Ohau using sustainable and ethical practices to grow and make. This makes our kimchi both planet and body-friendly. We use only plant-based ingredients plus GF Soy & rice flour so it’s vegan and gluten-free. Note: no cabbages are harmed in the making of our kimchi!

100% Sustainable

100% Natural

100% Ethical

A 100% Plant Based Superfood

Storage and shelf-life

This is a shelf-stable product. Unopened it will be good for several months and gets better with time. After opening, and being an active (or living) food we recommend storing it in the refrigerator to slow the fermentation process down. After opening refrigerate and eat within 2 weeks. However, it should still be good for longer if it continues to be submerged in the liquid. Please read the best-by date on the container.


  • Pink Oyster Mushrooms (70%)
  • Gochugaru (Korean dry red chilli)
  • Ginger
  • Onion
  • Rice flour
  • Gluten-Free Soy Sauce
  • Salt
  • Plant-based fermentation culture

We use Vegan and Gluten Free ingredients


  • Amazing source of pre and probiotics
  • Contains a nutritional profile often only found in meat
  • Great texture and flavour for almost any meal
  • Natural source of pre and pro-biotics
  • Vegan & Gluten-free

Frequently asked questions

What’s different about our kimchi?

We use the fermented pink oyster mushroom as the base ingredient rather than vegetables like Chinese cabbage, daikon radish, or carrots. It is naturally fermented for about 3 weeks so loaded with pre and pro-biotics for complete gut health. Because we are using mushrooms, it has a meaty texture and nutritional profile similar to meat. This includes essential amino acids (protein), and other vitamins and minerals usually only found in animals.

Why is kimchi good for your health?

  • The fermentation method produces lactic acid bacteria which preserves the food, making it an excellent probiotic.
  • The same lactobacilli bacteria found in yoghurt and other fermented dairy products are also found in kimchi.
  • Consuming the so-called “good bacteria” can help you maintain a healthy digestive system and be good for your immune system and general health.
  • It is also a great source of vitamins C and K, folate and riboflavin, fibre and minerals.

What does our kimchi taste like?

The fermentation process gives kimchi its sour, salty and umami (savoury) flavours, as well as a sharp acidity. In terms of spicy, It has a good kick but without you needing to reach for a glass of water. In other words, it is not watered down to appeal to people, not into spicy foods.

How do I use kimchi?

Try adding to any rice or noodle meal, top off a grain bowl, in soups and salads, with roasted vegetables, in toasted sandwiches, with dumplings, pancakes or fritters, in a stirfry, make a stew, turn it into pasta sauce, have it with eggs, or simply dive into the jar and have a spoonful whenever you want.

We recommend adding our kimchi to meals once or twice a week, or more often.  Once you start eating fermented mushrooms there’s no going back, and how you use it is limited only to your imagination!   

About OGM! food

OGM! is dedicated to producing 100% sustainable, ethical, natural and nutritious foods.

  • Sustainable: We are a small-scale grower and food producer with a focus on local and niche markets. Wherever possible we use recycled materials and aim for zero waste. All of our processes, from growing to making food, require low energy and water consumption. Zero chemicals or sprays are used. We use permaculture principles to care for the land that we are entrusted to maintain for future generations.
  • Ethical: No animals are harmed in the making of our food. We ensure that our ingredients are ethically sourced. We buy and support other local growers.
  • Natural: We are not certified organic but use organic principles just the same. We use natural processes to grow our mushrooms and natural processes to make our food. This is why we favour fermentation as our main production method.
  • Nutritious: We are firm believers in functional food, with health and nutrition coming from the food we eat rather than from supplements or medicines.

We know that we cannot produce enough volume to feed the planet, so have focused our production on people that appreciate high-quality food that is packed to the gunnel with health and flavour.

Want to buy wholesale in bulk?

We offer a 2.5kg vacuum-sealed pack for use in hospitality. Contact us for wholesale prices for retail.

Oyster Mushroom Kimchi Hospitality bulk pack

Click the image for more info or to order

Shipping & Delivery
We ship the day after the order is made. 
If a product is on backorder, it should be shipped within the week. 

North Island: NZ Couriers (next-day service)
South Island: Post Haste, economy/2 day service)
Rural: Allow the usual additional 2 to 4 working days

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