Vegan mak kimchi
Mak-kimchi 막김치 is meant to be an everyday Kimchi in the Korean home. Traditionally Tong Baechu 'whole cabbage' Kimchi (통배추김치) is made by cutting napa cabbage and stuffing the seasoning between the leaves. In our mak kimchi, napa cabbages, daikon radishes and carrots are cut into bite-size pieces and then mixed with the seasoning. This is the red kimchi that comes to mind for most people when they hear the word kimchi.
Jiak's vegan kimchi offers a similar umami kick to the traditional kimchi recipe by using red miso and soy sauce.
Allergens: soy
This product is proudly made in Ontario by:
