Norwegian kimchi
White cabbage and carrot with chilli, ginger and garlic
The kimchi that started it all. We make it with Norwegian white cabbage instead of napa cabbage, because organic white cabbage is easy to get here. That is why it is called Norwegian kimchi.
It is mostly cabbage and carrot, seasoned with chilli, ginger, garlic and a little spring onion or leek, depending on what is available organic. It is crisp and tangy.
How we use it
We call it the all-rounder. Stir it into mayonnaise for coleslaw on your burger, add a spoonful to a salad, or serve it with chicken, meat and fish. It is especially good in sushi.
Recipe: Onigiri with kimchi and tuna
Good to know
Organic and Debio certified. Fermented in a stoneware crock for fourteen days, with no added sugar or vinegar, and not heat treated. A chilled product, keep at 0 to 6 °C. Read about storage
Tip: it is good with a little fat alongside, such as melted butter, olive oil, sour cream or mayonnaise. It brings out the flavour.
Ingredients and nutrition
Ingredients and nutrition will be added when we have the new labels.
Buy it
You will find the jars at the REKO rings in Bø, Skien, Porsgrunn, Notodden and Kongsberg, at Life helsekost on Tuven and in farm shops around Telemark.
Where to buy
