Sobremesa Lacto Fermented Spicy Kimchi
This is a spicy, invigorating kimchi made with napa cabbage, carrots, daikon radish, garlic, ginger, hot peppers, gochugaru pepper, apples, Red Boat Fish Sauce (anchovies/salt), and sea salt. Sweetened with apples rather than sugar, this kimchi has a slight fruity flavor. We eat this kimchi on everything. Really! Try it on a burger, with eggs, grilled cheese, all kinds of meat or with fried rice.
Kimchi is an alive food, and this kimchi is made in small batches; therefore, you can expect it to have some texture and flavor variability throughout the seasons.
napa cabbage, daikon radish, carrot, garlic, hot peppers, apple, red boat fish sauce (anchovy, salt), ginger, sea salt
This live raw traditionally fermented food should be refrigerated after purchase where it will keep for months. It may bubble upon opening.
Sobremesa's raw fermented vegetables are naturally preserved and keep in the refrigerator for many months. They have fermented for many months and are perfectly sour with a high concentration of probiotics. They have not been pasteurized and thus are rich in the beneficial bacteria that lacto-fermented vegetables have become so recently famous for. They are extremely flavorful and ready to eat straight out of the jar. It's best to limit heating them to keep the bacteria alive and we usually put a few spoonfuls on every meal right before serving.
July 26, 2021 by Sung
Coming from the land of kimchi, I celebrate this locally-sourced kimchi from FTY. While I agree with others that it is more sour than what might generally be preferred by native kimchi eaters, it’s actually perfect for Korean recipes that call for sour kimchi. Only the best sour kimchi can give off the sweet flavors necessary for making great kimchi stew, stir fried rice with kimchi, and soups. Now, instead of having to wait days for a fresh jar to become sour, I just buy Sobremesa’s sour kimchi, and make delicious dishes that very day. Try it for bibimbap, bibim noodles, dumpling filling, for tofu kimchi grills, and yes— ham & cheese sandwiches, etc. All recipes are in “nytimes cooking” or maangchi.com. This kimchi is very good, in taste and quality. Only good fresh kimchi like this can attain the tartness that is just right. Also, you get the brine that comes with overripe kimchi. I hope you will continue to carry it..
May 21, 2021 by Wendy
This is yummy and sour and salty and spicy and YES it smells bad, like good kimchi should. In the Before Times, I used to eat this at work, and my coworkers were all confused as to whether there was a gas leak or a dead rodent. Nope! Just my kimchi!
As others have mentioned, the sourness in this kimchi doesn't mess around. It tingles my tongue when I eat it! Especially if it sits in the fridge for a few weeks first. It's also pretty spicy considering it's Vermont-made (I mean let's be honest, finding actually really spicy foods in VT is tough). I think there's a very good balance of flavors here though, making this my go to kimchi of choice. I also really like their gochujang paste.
April 17, 2020 by Dejah
LOVE! It has the perfect amount of spice and taste amazing with rice and a fried egg. I've been looking for a local organic farmer Kimchi and I am so happy FTY is able to offer one.
July 19, 2019 by Brenda
I must be honest because I love kimchee and would love to buy it from FTY, but this is much too sour for my taste.
May 2, 2019 by Rosalind
Nice and spicy hot but a bit too sour for my taste and not salty enough.