Mr. Susan Kimchi °
ATTENTION! DELIVERY ON MONDAYS AND TUESDAYS ONLY!
PURCHASE OR ORDER WITH COLLECTION IN STORE STILL POSSIBLE WITHOUT RESTRICTIONS!
Since Mr. Susan has Korean roots, "back to the roots" means kimchi, of course! Vegetables fermented according to Korean tradition are preserved for several seasons. There are many variations using different types of vegetables, but the most popular is based on cabbage. Mr. Susan's version is fermented in a paste of garlic, onion, soy, chili, leek and pineapple. The exact recipe of the paste has been a family tradition for many generations. Since no fish sauce is used in Mr. Susan's Kimchi, it is also recommended for vegans.
Note on online shipping:
Kimchi does not have to be stored in the fridge, but also feels good at higher (room) temperatures. However, it then ferments a little more than usual, so that more liquid can escape.
For this reason, shipping is only on Mondays and Tuesdays, so that delivery can take place as promptly as possible .
Serving suggestion: Of course, the simplest version would be straight from the glass into your mouth, but there are a variety of ways to use kimchi in cooking (and/or baking?).
Here are a few ideas:
- Grilled cheese sandwiches
- various stews
- Fried rice
- fried in lots of butter (this is how you quickly make something healthy unhealthy, but even tastier)
Net weight +/- 475 gr - incl. glass +/- 650 gr
Shelf life: the longer kimchi ferments, the tastier it becomes!
Produced by Mr Susan
price per kilo:
1 glass: EUR 19.15/kg
3 glasses: EUR 17.54/kg
Mr. Susan products are excluded from rebates/reductions.
Photos: Katja Hiendlmayer
Interesting facts about kimchi:Kimchi is a lacto-fermented product and no preservatives are used in its manufacture. Kimchi is a living food, so to speak, the fermentation process is ongoing. It is quite normal for juices to escape from the glass, especially if the glasses are shaken a lot during transport or shipping (also known as the "champagne effect")... Bubbling and juicing is therefore desirable.
Why isn't the jar "sealed" (doesn't pop when opened):
Kimchi is made by lacto-fermentation, which means it has a very high acid content (acid kills most foodborne pathogens) and therefore does not require heating to be preserved.