The history of kimchi stretches back over 2000 years and while it’s best-known as an essential of Korean cuisine, it’s also found fans all over the world as the perfect complement to familiar dishes like BBQ, soups, cheeses, and salads.
Salty Cabbage is proud to introduce Vancouver’s premium kimchi, now available at retail, online, and in delicious dishes at a number of Vancouver restaurants. Made by hand using the freshest ingredients, Salty Cabbage offers vegan and vegetarian-friendly options, all of which are gluten-free and made without preservatives. Along with adding an umami kick to almost any dish, Salty Cabbage offers a wide range of probiotic benefits to support gut health.
The Salty Cabbage story starts on Denman St. where founder Kailyn Chun worked at Ma Dang Goul Korean restaurant, where she spent her days making kimchi which slowly built a fan base who would drive from across the Lower Mainland to buy kimchi to take home with them. The idea of turning this into a business grew and she worked with Glasfurd & Walker to create a brand and packaging which would tell the story of Salty Cabbage and differentiate it from the factory-made products which dotted the shelves of supermarkets around the city.
Salty Cabbage currently offers four different kimchi options: Classic, Classic Vegan, Radish, and White, each made using homestyle Korean techniques and recipes. Salty Cabbage kimichi is featured on the menus at Vancouver restaurants like Sing Sing Beer Bar, Blackbird Public House, and Rice Burger and is currently available at select retailers including Meinhardt Fine Foods and West Wood Organic. It can be ordered online through www.saltycabbage.com and Uber Eats, and Salty Cabbage will also be sold at the Hastings Park Farmers Market this Winter.
About Salty Cabbage
Our authentic Korean kimchi is hand-made from the heart in Vancouver, British Columbia. As
well as our classic flavour, we offer kimchi made from a variety of locally sourced produce and even vegan- and vegetarian-friendly options. All are gluten-free and without preservatives for a source of probiotic goodness.
Kimchi is a naturally fermented slow food.It’s full of probiotics, fibre and vitamins and is proven to help boosting gut health and build strong immune system.
What goes inside?
Hand chopped napa cabbage. Sea salt for the brine. Whole apples and pears for sweetness
ó tsp of sugar per jar Green onion, onion, garlic, ginger for aroma Chili pepper powder for the colour and spiciness.
Fermenting it right
When fermenting kimchi, it should reach pH 4.2 within 72 hours of initial fermentation, which takes place in room temperature.After initial fermentation, it should be kept in the fridge
but it will continue to actively ferment in the jar making bubbles and little popping sound
Kimchi lasts for several months when kept in the fridge.
Visit www.saltycabbage.com to learn more.