This is a live ferment bursting with allium and savory miso flavors, and just the right amount of spice. Made using organic miso paste from Rhapsody Natural Foods.
Keep refrigerated.
Kimchi is actually a very simple fermented food. To add miso is odd but that’s not the problem here. When I first tried the kimchi a year ago it used quality ingredients and proper seasoning. This jar seemed like it contained scraps. Kimchi shouldn’t be sliced so thin. This isn’t sauerkraut. As a Korean cuisine specialist I’ll commend the idea of miso but will be honest about the cabbage.
