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Kkakdugi (깍두기), otherwise known as cubed radish kimchi, is another common type of kimchi that is well loved for its crunchiness and vibrant flavours. Compared to your common store-bought kkakdugi kimchi, Omma's kkakdugi kimchi is refreshing, light and not too salty or sweet. Omma's kkakdugi kimchi is also vegan, gluten-free, GMO-free and made with no preservatives or MSG.
How it's Made: To make her kkakdugi, Omma peels and cuts large Korean radishes into one-inch cubes and then brines them with salt and a few secret ingredients in a large tub. Any organic waste is composted! The cubed radishes are then mixed in her secret gochugaru (chili flake) kimchi paste mixture and hand-packed into jars before being sent on their way to you! For Omma, making kkakdugi takes around 4-5 hours to complete.
Baechu kimchi (배추김치), translated as cabbage kimchi, is the most common, classic and versatile type of kimchi. While many baechu kimchis are often overwhelmingly salty, sweet or spicy, Omma's refreshing baechu kimchi manages to highlight the subtle flavours beyond these dominant tangs while harmoniously blending them all together. Omma's baechu kimchi is vegan, gluten-free, GMO-free and made with no preservatives or MSG.
How it's Made: To make her baechu kimchi, Omma only uses the freshest ingredients and napa cabbages, always meticulously washed to perfection. Omma's process first starts off with brining cabbages in a large tub with salt, after which she rinses the cabbages and cuts them. We make sure to compost any organic waste from this stage. Omma then combines her secret gochugaru (chili flake) kimchi paste mixture and mixes the cabbages in the paste! While this sounds simple, this whole process usually takes Omma around 6 hours to complete. Once finished, the fresh kimchi is then hand-packed into jars before making its way to you!