Journal 02: How We Make Our Kimchi

At GGACHI Kimchi, every jar starts the same way – with fresh vegetables, hand-mixed seasoning, and time. Our approach follows the same principles used for generations in Korea: minimal ingredients, natural fermentation, and plenty of care.

– Fresh Ingredients

We source fresh napa cabbage, daikon radish, and Korean chili flakes – the core ingredients that give kimchi its crunch and deep red color. Using local produce where possible keeps our footprint low while supporting growers near Rotterdam.

– The Salt Brine

Before fermentation begins, the vegetables are soaked in sea salt. This step draws out water, locks in texture, and creates the perfect environment for beneficial bacteria to thrive – no vinegar, no shortcuts, just nature’s own preservation method.

– The Seasoning Paste

We prepare a paste of Korean chili powder (gochugaru), garlic, ginger, and green onion. Our vegan kimchi uses seaweed extract instead of fish sauce, maintaining authentic flavor while staying plant-based.

Try it: our Vegan Kimchi ↗ has the same depth of flavor, naturally fermented.

– Slow Fermentation

Once packed, the jars rest at room temperature for several days, allowing natural bacteria to convert sugars into lactic acid. This is where the transformation happens – crisp vegetables become tangy, aromatic kimchi bursting with probiotics.

– Cold Storage and Maturation

After the initial fermentation, the jars are moved to cold storage to mature slowly.
This balances acidity, deepens flavor, and keeps the probiotics alive until they reach your plate.

Why We Never Rush Fermentation

Fermentation is alive – and life takes time. By letting our kimchi ferment naturally, we preserve more nutrients, develop complex umami flavor, and ensure that every batch remains unpasteurized and full of live cultures.