Description: Kimchi is a Korean condiment made from hot fermented cabbage. This kimchi base combines the sharp spiciness of red pepper and the sweetness of paprika with the iodine and umami aroma of bonito. Thanks to the antibacterial properties of garlic, it has been made without heating and preservatives to maintain the umami of its various ingredients. Rich in fruits and vegetables (apple, mikan, garlic, ginger, etc.), it has a strong umami, fruity and iodized notes that make it an ideal seasoning sauce.
Flavor: A subtle and long lasting spicy taste, nice umami, iodized notes and a great garlic taste.
Use: For an express kimchi, count one tablespoon for 200g of Chinese cabbage and a little bit of salt. Salt the cabbage and let it rest for about ten minutes. After washing it, mix the sauce with the cabbage and let it rest for fifteen minutes. This kimchi base can be used on its own as a sriracha sauce, combined with mayonnaise to accompany tuna and shrimp, to season a seafood soup or to marinate red tuna for example.
Ingredients: Water (30,4%), Glucose-fructose syrup (13%), Salt (12%), Garlic (9%), Apple pulp (8%), Flavour enhancers (E621, E631) (7,1%), Brewed vinegar (7%), Mikan pulp (5%), Paprika (2%), Pickled vegetables (Scallion, Chinese cabbage, Salt, Acidulant (E260)) (1,5%), Red pepper (1,5%), Dried skipjack tuna (1%), Hydrolyzed soy protein (0,7%), Vegetable extract (Onion, Carrot, Cabbage, Dextrin, Salt) (0,6%), Acidulant (E330) (0,4%), Ginger (0,3%), Stabilizer (E415) (0,2%), Fish sauce (Anchovy, Salt, Sugar) (0,1%), Kombu (0,1%), Rapeseed oil (0,05%), Colouring agent (E160c) (0,05%)
Founded in 1920, the company Momoya, based in Tokyo, produces many condiments that they consider essential for Japanese tables. Among them, we find the “Gohandesuyo” tsukudani, the flagship product of their range, but also menma (bamboo shoots) or a base for kimchi. The quality of the raw materials used by Momoya to make their products is scrupulously studied. Despite its significant size, Momoya always brings the same care to the quality of its products. On this basis, the company lets its products ferment for at least a year, compared to a few months on average.
This product is not sold individually. You must select at least 1 quantity for this product.
The base can also be combined with Kewpie Mayonnaise to create a delectable topping for burgers and sandwiches, or a dipping sauce for Fried Shrimp. Our chefs have even used Kimchee Base as a delicious foundation for fish chowders, stews, and soups!
Meishi’s Kimchi Base Sauce is also a great addition to Indian cuisine. Add a spoonful to your favorite curry or rice dish for a spicy kick that’s sure to impress. Give it a try and experience the unique and delicious flavors of this versatile sauce.
Meishi’s Kimchi Base Sauce captures the authentic and healthy taste of Korean cuisine, making it the perfect ingredient for homemade kimchi. With its blend of high-quality ingredients and traditional preparation methods, this versatile sauce elevates every dish. Experience the convenience of having a ready-to-use kimchi base sauce at your fingertips and enjoy the taste of Korea in every bite.
Making your own kimchi has never been easier with Meishi’s Kimchi Base Sauce as your base. Simply mix it with chopped cabbage, carrots, and scallions, and let the magic happen over a couple of days. In just a few days, you’ll have homemade kimchi that’s packed with flavor and nutrients. Get creative with your cooking and experiment with new flavors and techniques. Meishi’s Kimchi Base Sauce provides an easy and convenient way to start your culinary journey. Eliminate the need to gather and measure out a long list of traditional kimchi ingredients. With Meishi’s Kimchi Base Sauce, you can customize the flavors and ingredients to suit your taste preferences and create a truly unique and delicious homemade kimchi.
One of the easiest ways to use this as a sauce is for stir-frying meat or noodles. Just add the sauce to your stir-fry towards the end of cooking and toss it through your ingredients to coat them in this deliciously spicy flavour. You can also try using this sauce instead of Kimchi juice when making Tofu Jjigae, a spicy Korean Tofu-based stew.
Korean-style hot sauce that makes the perfect base for restaurant-like Kimchi! Add this kimchi base as a sauce when stir frying meat or noodles. You could also toss with cold vegetables to make a delicately spiced salad. You could also use it instead of kimchi juice when making tofu jjigae, a spicy Korean tofu-based stew. Kimchi is a staple in Korean cuisine and has gained a following around the world due to its unique flavor profile and health benefits. Kimchi Base Sauce captures the authentic taste of kimchi in a convenient and versatile form, making it easy for anyone to enjoy the flavor and health benefits of this traditional dish.
Founded in 1920, the company Momoya, based in Tokyo, produces many condiments that they consider essential for Japanese tables. Among them, we find the “Gohandesuyo” tsukudani, the flagship product of their range, but also menma (bamboo shoots) or a base for kimchi. The quality of the raw materials used by Momoya to make their products is scrupulously studied. Despite its significant size, Momoya always brings the same care to the quality of its products. On this basis, the company lets its products ferment for at least a year, compared to a few months on average.
Ingredients: Water (30,4%), Glucose-fructose syrup (13%), Salt (12%), Garlic (9%), Apple pulp (8%), Flavour enhancers (E621, E631) (7,1%), Brewed vinegar (7%), Mikan pulp (5%), Paprika (2%), Pickled vegetables (Scallion, Chinese cabbage, Salt, Acidulant (E260)) (1,5%), Red pepper (1,5%), Dried skipjack tuna (1%), Hydrolyzed soy protein (0,7%), Vegetable extract (Onion, Carrot, Cabbage, Dextrin, Salt) (0,6%), Acidulant (E330) (0,4%), Ginger (0,3%), Stabilizer (E415) (0,2%), Fish sauce (Anchovy, Salt, Sugar) (0,1%), Kombu (0,1%), Rapeseed oil (0,05%), Colouring agent (E160c) (0,05%)
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Use: For an express kimchi, count one tablespoon for 200g of Chinese cabbage and a little bit of salt. Salt the cabbage and let it rest for about ten minutes. After washing it, mix the sauce with the cabbage and let it rest for fifteen minutes. This kimchi base can be used on its own as a sriracha sauce, combined with mayonnaise to accompany tuna and shrimp, to season a seafood soup or to marinate red tuna for example.
This product is not sold individually. You must select at least 1 quantity for this product.
5 Ways to Use Kimchi Base
FAQ
What do you do with kimchi sauce?
What is the best way to use kimchi?
How do you eat premade kimchi?
Do you eat kimchi from the jar?
How to make good kimchi?
The most important ingredient for making good kimchi is the salt. You will need to brine the cabbage with salt for 2 hours. I recommend using a good quality Korean coarse sea salt. Salt penetrates into the cabbage and draws the moisture out, which makes the cabbage wilt. The minerals in the salt bind with the cabbage, yielding a good flavor.
What food goes well with kimchi?
Foods that go well with kimchi are Korean barbecue pork, avocado toast, Korean dumplings, shrimp pineapple fried rice, braised short ribs, cheese omelette, kimchi loaded fries, beer-battered fish tacos, chicken wings, Korean sushi rolls.
What can I use kimchi for?
Make Fritters or Pancakes Kimchi adds a nice bit of crunchy texture and spicy-tart flavor to any kind of fritter or savory pancake. Try it in sweet potato pancakes or pork and scallion fritters.
How do you cook kimchi?
Kimchi can be mild or fiery, it’s your choice. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt.