MAKING OF HIMAL KIMCHI
Fresh Seasonal Local Vegetables, Fruits & Spices
Any food without good materials cannot be fulfill our satisfaction about our hunger, especially when you prepare the preservation of the fresh vegetables. And when the food is not the local common one, to resourcing the material becomes the most critical point to start the preparation of the alien food.
Fortunately, Himalayan hilly region is quite ideal to farm all the possible vegetables and fruits for Kimchi making with full flavors and rich tastes. Plus, there are much more possibility to achieve the organic standard from local farmer’s products, working together within regional communal trading channel.
Himal Kimchi’s current base is only limited in Kathmandu region for the distribution, therefore the main vegetable materials are from Kathmandu valley and Kavre area, and the supplies are not yet all organic base farm products that our direction and action are focusing to reach sooner than later.
배추 : Asian / Chinese / Napa Cabbage
무 : Asian White Radish
홍갓 : Mustard Leaves (Red)
쪽파 : Scallion / Spring Onion
당근 : Carrot
양파 : White Onion
배 : Asian Pear
홍고추 : Red Chili
마늘 : Garlic
생강 : Ginger
쌀밥 / 쌀가루 : Rice / Flour
– Make porridge : rice(1) & water(5)
고추가루 : Dried Chili Powder
다시마 : Sea Kelp / Devil’s Apron
국간장 : Korean Soy Sauce
/ 된장 : Doenjang
Non-Vegan Option
액젓 : Fish Sauce
(anchovy / shrimp)
The availability of our products are depend on the seasonal vegetables.
- Beachu Kimchi : possibly out of stock from June till September – Napa cabbage / Chinese cabbage – goods available from October till March –
- Gat Kimchi : possibly out of stock from May till August – Rayoko saak / Mustard green – goods available from September till March –
- Oi Kimchi : possibly out of stock from November till March – Cucumber – goods available from April till November