Kimchi (김치) is a staple Korean fermented dish made by pickling and seasoning vegetables in brine. Dating back to at least the Three Kingdoms period (37BC-7AD), it evolved alongside vegetarian […]
Varieties of Kimchi
Variations are unlimited, as Koreans says “can make kimchi out of anything edible; a concept which extends toward infinite possibilities…” – made with different vegetables as the main ingredients; Asian […]
Materials
MAKING OF HIMAL KIMCHI
Fresh Seasonal Local Vegetables, Fruits & Spices
Himalayan Pink Salt
MAKING OF HIMAL KIMCHI
Core Element of Preservation by Gift from Ancient
Geol-Im
MAKING OF HIMAL KIMCHI
Salting Preservation – Magic of Kimchi Starts
Chae – Cutting
MAKING OF HIMAL KIMCHI
The Art of Culinary Knife Cutting
Kimchiso
MAKING OF HIMAL KIMCHI
Traditional Composition of Spices & Flavors for Vegan Kimchi
Beomurim
MAKING OF HIMAL KIMCHI
Assembling Labor of Kimchi Making – Leaf by Leaf
Sookseong
MAKING OF HIMAL KIMCHI
Fermentation in Process – Ripening in Chill Storage
Baechu Pogi Kimchi
PRODUCTION INFO
Spicy Kimchi of Whole Asian Cabbage
Baek (white) Kimchi
PRODUCTION INFO
None-Spicy Kimchi of Asian Cabbage
Kakduki
PRODUCTION INFO
Spicy Kimchi of Asian White Radish
Gat Kimchi
PRODUCTION INFO
Spicy Kimchi of Mustard Leaves