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.
Benefits
- Amazing source of pre and probiotics
- Incredibly active. We use 3 different lactobacillus varieties.
- Contains a nutritional profile often only found in meat
- Great texture and flavour for almost any meal
- Like everything we make – it’s Vegan & Gluten-free
How do I use your 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.
Ingredients
- Pink Oyster Mushrooms (70%)
- Gochugaru (Korean dry red chilli)
- Ginger
- Onion
- Rice flour
- Gluten-Free Soy Sauce
- Salt
- 3 x Plant-based fermentation culture. L. plantarum; L. delbrueckii & L. brevis
We use Vegan and gluten-free ingredients
| Nutrition Information | ||||
|---|---|---|---|---|
| Servings per package: | 6 | |||
| Serving size: | 50 | g | ||
| Average Quantity per Serving |
Average Quantity per 100 g |
|||
| Energy | 155 | kJ | 311 | kJ |
| Protein | 1.6 | g | 3.2 | g |
| Fat, total | 0.5 | g | 0.9 | g |
| – saturated | 0.1 | g | 0.1 | g |
| Carbohydrate | 5.5 | g | 10.9 | g |
| – sugars | 3.5 | g | 6.9 | g |
| Sodium | 399 | mg | 798 | mg |
Frequently asked questions
What’s different about your 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 it is loaded with pre- and probiotics for complete gut health. The mushrooms give our kimchi 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.
What does your kimchi taste like?
If you are familiar with Kimchi, it is similar to a cabbage one, but also completely different with a creamy rather than crunchy texture. Our unique fermentation process gives our kimchi its sour, salty and umami (savoury) flavours, as well as a sharp acidity. In terms of spicy, it has a good clean kick but without you needing to reach for a glass of water. In other words, it is not watered down to appeal to people who are not into spicy food. The mushrooms take on a meaty/creamy texture, rather than a crisp vegetable texture. It also doesn’t have the sulphur taste of cabbage.
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.
