pickled carrots

Yanbian Korean Kimchi Traditional Korean-Style Fermented Side Dish - A Cultural Treasure on the Dining Table
Handcrafted with Intangible Cultural Heritage Techniques Refrigerated Fresh for Ninety Days at Zero to Four Degrees Celsius Four Hundred Gram Family Pack CustomizableAuthentic Recipe
Secret sauce with twelve natural ingredients inherited from Yanbian Korean communities for centuries
Core Ingredients Chinese cabbage chili powder garlic shrimp paste fish sauce glutinous rice flour
Spiciness Level Two Chilies Mild-Medium HeatFlavor Profile
Six-dimensional taste explosion Spicy Sour Fresh Sweet Aromatic Crispy
Fermentation Stage Guide
Early Stage One to Fifteen Days One Star Acidity Crisp and Refreshing
Middle Stage Sixteen to Forty-Five Days Two Stars Acidity Mellow and Appetizing
Late Stage Forty-Six Days Plus Five Stars Acidity Rich and DigestiveHealth Benefits
Billions of live probiotics Lactobacillus plantarum per one hundred grams
Preservative-free cold fermentation retains nutrientsCultural Heritage
Traditional Korean Matrimonial Test Bride's kimchi-making skills
Housewife's Essential Craft Meticulous sauce coating on every leafVersatile Applications
Ready-to-eat Kimchi-Pork Stir-fry Army Stew Essence Kimchi Pancake Kimchi-Tofu SoupProduction Process
Select organic cabbage from Yanbian forty-three degrees north latitude
Traditional clay jar hand-brining for seventy-two hours
Ancestral sauce three-hundred-sixty-degree coating technique
Controlled cold fermentationConsumer Guide
Swollen Bag Normal lactobacillus activity safe for consumption
Odor Note Natural fermentation aroma from fish sauce and shrimp paste dissipates after one hour refrigerationSpecifications
Net Weight Four Hundred Grams B2B Customization Available
Shelf Life Ninety Days at Zero to Four Degrees Celsius