KIMCHI

Name: KIMCHI
Availability: InStock

From the mountains of South Tyrol

features

Kimchi is a symbolic dish of Korean cuisine, very spicy and made from fermented vegetables, mainly Chinese cabbage known as "napa cabbage”. There is not a single recipe, but hundreds of variations because each family has its own, in Korea the preparation of kimchi has always been a community event involving several generations.

Our kimchi was born in South Tyrol from a historic artisanal company specialized in natural fermentation. Each jar contains the best of Korean tradition, reinterpreted with organic ingredients grown in Italy and

top quality spices.

A fermented food is the result of a biochemical process of yeasts and bacteria that colonize the starting product and release the energy contained in the sugars or amino acids of the same to be able to use it. The food that has been processed is much richer in terms of nutrition, thanks above all to the work of probiotics, excellent allies for our intestine and the immune system.

Producers

Lukas Rizzi

Val Venosta, in South Tyrol, is a fertile land and the climate is favorable: lots of sun, little rain, warm temperatures during the day and cool at night are the optimal conditions for growing fruits and vegetables. Since 1989, the Rizzi family has been growing organic apples, cherries and various vegetables, all Kimchi contain their best-known apple in the Vinschgau Valley: the Golden Delicious.

Vinterra Social Cooperative

The main purpose of the Vinterra cooperative is the professional and social integration of disadvantaged people and the creation of regular and healthy jobs. Various types of organic cabbage and carrots are cultivated in Val Venosta, which are spontaneously fermented in kimchi.

Lechner Farm

For more than 70 years, since his grandfather Richard decided to dedicate himself to the cultivation of cabbage and the production of sauerkraut, the Lechner family has been the best known in the Vinschgau Valley for this typical food from our mountains. Kimchi was born in their factory, the raw materials are cleaned and cut, and with the addition of salt, the natural lactic fermentation process begins, the tanks are closed and the vegetables are left to ferment for a period ranging from two to eight weeks.

Kobas - Kimchi, grown and fermented in Italy

KIMCHI

From the mountains of South Tyrol

features

Producers

SUBSCRIBE TO THE NEWSLETTER