Manchurian Pickled Cabbage
Aroma- Its natural fermentation makes the finished product aromatic; cooking with soup stock fully brings out the aroma that carries sourness, but the sourness is not irritating. Instead, it can be said the best aroma of quality Manchurian pickled cabbage.
Flavor- For the mouth feel, the stems or leaves are tender and crispy, in the sourness there is sweetness. The soup is tasty and it won’t get pappy when cooked overtime.
Korean Style Kimchi
1. Sour, crispy, aromatic, tasty and spicy
2. Bright red in color
3. Handmade and marinated in traditional approach and the kimchi can be cooked for a long time
4. Fermented naturally, no artificial additives/ preservatives
5. Stored in low temperature (-18℃)
Ingredients: Cabbage, shallots, gingers, garlics, and peppers (96% are local agricultural produces)
