ALL ABOUT KIMCHI
KIMCHI?
HOW WE MAKE?
WHY A POUCH?
HOW TO ENJOY?
Kimchi is a traditional Korean side dish made by fermenting vegetables, most commonly napa cabbage and radish, with ingredients such as gochugaru, garlic, ginger and spring onion.
Bold, refreshing and full of flavour, kimchi can be enjoyed on its own, served alongside a meal, or used as an ingredient in everything from fried rice and noodles to sandwiches and stews.
Our kimchi is made in Dublin in small batches using fresh vegetables and our own seasoning blend.
The cabbage is prepared and carefully salted before being rinsed and mixed with ingredients including gochugaru, garlic, ginger, mooli and spring onion. Once packed, the kimchi continues to ferment naturally, developing more flavour and character over time.
We keep things simple — no artificial preservatives, vinegar or MSG. Just fresh ingredients, fermentation and time.
Our kimchi is also 100% vegan.
Kimchi is a living, fermented product and naturally produces CO₂ as it continues to ferment.
That’s why we developed a pouch specifically for our kimchi. The packaging helps release the CO₂ created during fermentation, while an internal gas absorber helps manage excess gas inside the pack.
Together, these features help reduce swelling and packaging damage while keeping the kimchi in a more consistent condition throughout distribution and on shelf.
Kimchi is great straight from the pouch as a side dish, but there’s much more you can do with it.
Add it to fried rice, noodles, sandwiches, stews or even grilled cheese — the possibilities are endless.
We’ve put together some of our favourite JARU kimchi recipes to get you started.
