Materials

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.

Fresh Seasonal Local Vegetables, Fruits & Spices

The journey begins at origin harvesting peak-season local produce and hand-selecting every leaf under the careful supervision of experienced craft hands.

Quality Selection Principles

PILLAR 1

Local Seasonal Harvest
Procured directly at peak freshness from local farms, taking advantage of mountain climate crispness and high sugar content.

PILLAR 2

Skilled Hand Inspection
Every head of cabbage and root vegetable is individually examined and hand-trimmed by seasoned kitchen staff to eliminate defects.

PILLAR 03

Optimal Water & Cellular Density
Dense leaf structures are chosen specifically to withstand salting without losing firm texture during cold fermentation.