Kimchi is a fermented food refined over centuries in Korea. A whole head of autumn-harvested napa cabbage is salted in sea salt to draw out moisture, then each leaf is carefully coated with a seasoning paste made from gochugaru (red pepper flakes), minced garlic, ginger, green onion, onion, pear puree, and a variety of jeotgal (fermented seafood sauces) from Korea's southern coast — including anchovy, yellow corvina, hairtail, and shad.
The seasoned Kimchi is left to ferment naturally in a cool environment. During this process, lactic acid bacteria actively convert the natural sweetness of the cabbage into a gentle acidity, while the proteins in the jeotgal transform into rich, complex umami. Bibigo adds a lactic acid bacteria culture to ensure a consistent traditional fermented flavour. When kept refrigerated, fermentation continues slowly, and the Kimchi deepens in flavour over time, developing the characteristic tang of well-aged Kimchi.
Just as German sauerkraut, French aged cheese, and Italian wine develop deep flavour through the work of microorganisms over time, Kimchi is created by the same principles of natural fermentation. What sets it apart is the addition of savoury jeotgal and spicy gochugaru, producing a complex flavour profile found nowhere else in the world.
