Answer
May 08, 2024 - 12:57 AM
Here at Olive My Pickle, we make salt water brine, lactic acid fermented foods and our product lineup includes three different varieties of kimchi.
Our kimchi is raw and unpasteurized and contains naturally occurring probiotics that are optimal for gut health. Learn more about our fermentation process here.
Three ways Olive My Pickle kimchi is different:
- First, we don't use any fish sauce or fish oil that may be found in an authentic Korean recipe. That's because 100% of our products here at OMP are vegan.
- Second, is our spice level, which is described as medium to mild. Although we use true Gochugaru red pepper, the salt from the fermentation reduces the heat level so our kimchi is not too fiery hot.
- Third, as mentioned we have three kimchi varieties to choose from:
Try our #1 best-selling Classic Kimchi, a napa cabbage-based kimchi and closest to a true Korean recipe.
Next is Daikon Radish Kimchi. It's an identical recipe to our Classic, made with green onion, ginger and Gochugaru. The Daikon Radish is crisp and a bit peppery.
Our Cucumber Kimchi is a little different from the other two. Made with sesame oil and rice wine vinegar, it's a delicious and savory experience. The vinegar we use adds flavor and is not acidic enough to disrupt the fermentation process and presence of lactic acid bacteria.