Description
What makes Kimchi special?
Kimchi was born from the desire to consume fresh and nutritious vegetables during the cold winter. Kimchi is made by adding various seasonings to salted vegetables and placing the resulting mixture in a traditional pot that is then buried in the ground, where the fermentation process produces its deep, unique, and rich taste.
The taste and texture, which change depending on the ingredients used and the duration of fermentation, are also unique attributes of Kimchi.
A rigorous process with carefully selected ingredients
bibigo produces Kimchi with a fresh taste and abundant nutrients
High-quality salt creates the crunchy texture; fine red pepper powder provides the vivid colour; and well-filtered fish sauce adds the savoury flavour. Delicious bibigo Kimchi delights both the eyes and mouth!
Nutrition information
| Avg. Quantity per serving | Avg. Quantity per 100g | |
|---|---|---|
| Energy | 49 kJ (12 kcal) | 95 kJ (23kcal) |
| Fat, total | <0.5 g | <0.5 g |
| – Saturated | <0.1 g | <0.1 g |
| Carbohydrate | 1.2 g | 2.4 g |
| – Sugars | 1.0 g | 2.0 g |
| Fibre | 1.4 g | 2.9 g |
| Protein | 0.8 g | 1.6 g |
| Salt | 0.9 g | 1.8 g |
| Sodium | 350 mg | 700 mg |
Ingredients
Salted Radish 66.7% (Radish, Salt), Red pepper Seasoned Paste 13.0% (Water, Radish, Red Pepper Powder, Garlic, Onion, Ginger, Flavour Enhancer Monosodium Glutamate), Salt, Thickener Kanthan Gum)l, Onion, Fish Sauce (Anchovy, Water, Sweetener (Sorbitols), Salt, Shrimp, Flavour Enhancer (Monosodium Glutamate, Fructose, Kelp Extract, Thickener Kanthan Gum), Yeast Extract, Thickening Agent Water, Thickener (Kanthan Gum), Salt, Green Onion, Starter Culture (Soy Peptone), Acidity Regulator (Calcium Lactate, Seasoning Powder (Salt, Acidity Regulators Calcium Lactate, Glucono-Delta-Lactone, Citric Acid), Lactobacillus Fermented Powder, Artificial Flavouring)
Contains permitted thickeners, flavour enhancer and sweetener, fish (anchovy), crustacean (shrimp) and soybean
