KimchiDo is an essential topping or side salad, you can even combine it with just a fork. We cut the Chinese cabbage according to the traditional method, still by hand. We use fresh ginger, garlic and gochu pepper flakes for the curry paste. Instead of fish sauce, we use seaweed to add an umami kick, giving this Kimchi a depth of flavor that you won't find anywhere else. We ferment at a warm temperature for at least two weeks, which ensures a sharp explosion of flavour. Add me to your stir-fries, savory pizza or on your sandwich.