• Kimchi is a Korean traditional fermented vegetable that people enjoy eating as a side dish with every single meal.

  • Traditional kimchi’s ingredients include salted shrimp and anchovy sauce which makes it non-vegan

  • Due to the high probiotic value in kimchi, this helps:

    -Reduce many gastrointestinal disorders

    -Strengthen your immune system

    -May promote weight loss by stopping fat cell creation.

    -Anti-Inflammatory properties

  • Kimchi, like all fermented foods, will continue to ferment after it is made. However, by keeping kimchi refrigerated, it slows the fermentation process down. This will allow the kimchi to keep that crunchy and crisp flavor longer.

  • Since I moved to the USA in 2013, I have spent many years trying to find true Korean products in USA markets. I was pleasantly surprised to find so many products from well-known Korean manufacturers. However, I was disappointed that many of those product’s ingredients weren’t actually from Korea. I still gave these products a chance to make kimchi, but the taste just didn’t sit quite right on my tongue. While talking to my mom and aunt, they were not surprised that I was struggling with creating the perfect kimchi that I grew up with. They explained that many “Korean” products are being grown, harvested, and processed outside of Korea with heavy metal and synthetic dyes to make them look fresh and vibrant. However, after much research and many different attempts at perfecting my recipes, I was able to source the best ingredients to create the kimchi that I am proud to share with all of you!

  • Three main bacteria working together to produce that special flavor in kimchi:

    -Lactobacillus Plantarum: create energy by metabolizing carbohydrate and process lactic acid in kimchi.

    -Leuconostoc Lactis: Gives savory/umami flavor while reducing acidic flavor by creating carbonic acid. Also, helps prevent constipation by creating fiber.

    -Weissella: Creates crisp and savory smell. Also, helps prevent weight gain by stopping fat cell creation.

    **1 Gram of kimchi contains an average amount 1 Billions CFU’s of probiotics.**

    Three phrases of fermentation.

    1. 0.27% acid: less-acidic flavor while vegetables are still crunchy.

    2. 0.47% acid: start creating that tangy flavor.

    3. 0.75% acid: vegetables are very crunchy and full of flavor.

  • I grew up with two amazing cooks- my identical twin mom and aunt. A phrase I heard over and over again, whether it was family or friends was “You just can’t even compare their food with anybody else’s out there.” I am very proud to say that our recipes started with them and we believe that our quality and flavor will be incomparable just like theirs! This is the reason we named our company “Kimchi Beyond Compare.”

  • At the moment, no. As we are still building shipping carriers and packaging for perishable food, we would rely on a local delivery system. However, we hope to be shipping worldwide as soon as possible! We will update this accordingly.