Question 1

Why are our kimchi pieces larger?

Accepted Answer

We use A+++ grade Napa cabbage grown in the US. Smaller pieces soften and lose crispiness during fermentation. Larger pieces ensure a crispy, fresh texture.

Question 2

Keep kimchi refrigerated = to control fermentation.

Accepted Answer

If you leave a jar of our kimchi in room temperature, it accelerates the ripening process while refrigeration slows the fermentation of kimchi. Similar to the way a fine cheese ages, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in an active fermentation state.

Question 3

How should you store Twins Premium Kimchi, and how does it change over time?

Accepted Answer

Keep your kimchi refrigerated to slow fermentation. It is delivered after about one week of fermentation, so you can enjoy it right away. Over time, the flavor becomes tangier and more developed. Air exposure and temperature affect how quickly it changes.

Question 4

What occurs during the initial stage of kimchi fermentation?

Accepted Answer

During the first 2-3 days at room temperature, kimchi's vegetable fibers break down, forming lactobacillus bacteria. This process releases CO2 and PH Acid, giving kimchi its tangy, crunchy texture. The flavors continue to develop over time.

Question 5

How can we incorporate kimchi into our meals?

Accepted Answer

Kimchi is a versatile Korean side dish. We can sauté it with pork chops, add it to tacos, scrambled eggs, stews, ramen, or sandwiches for a flavorful twist.

Question 6

How do probiotics in our kimchi benefit us?

Accepted Answer

Probiotics in our kimchi help balance gut microorganisms, promoting a healthy digestive system. Well-fermented kimchi produces lactic acid (Lactobacillus), aiding digestion.

Question 7

Are our plastic jars safe for food storage?

Accepted Answer

Yes, our plastic jars are BPA-free and safe for food storage.

"Top places to buy Kimchi" selected by food & wine magazine

Free shipping on orders over $100

FAQ

Frequently asked questions