Classic Kimchi
Crunchy, fiery & bold
245g
Crunchy fermented Chinese leaf with ginger, chilli and garlic — punchy, tangy and genuinely addictive on everything from eggs to fried rice.
Or find it in the chilled aisle
Find us in the chilled aisle at Tesco.
Live Cultures
High Fibre & Gut Friendly
100% Natural
Crunchy fermented Chinese leaf with ginger, chilli and garlic — punchy, tangy and genuinely addictive on everything from eggs to fried rice.
The good stuff
How it’s fermented
Kimchi is lacto-fermented. The vegetables are salted, then starter cultures — lactic acid bacteria — convert the natural sugars into lactic acid. That’s what makes kimchi tangy, and it’s what preserves it without adding vinegar.
Live cultures
We don’t heat-treat the kimchi after fermenting, which means the cultures are still active when the pot reaches you. That’s what “live cultures” on the label means.
Salt
Salt draws liquid out of the vegetables to form the brine they ferment in, and it creates the right conditions for lactic acid bacteria to establish themselves. It’s doing more than seasoning.
Fibre
Contains 1.9g of fibre per 100g. Rated high fibre on the pack.
Or find it in the chilled aisle
Find us in the chilled aisle at Tesco.
Pile it on
Pile it on
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Ingredients
Nutrition per 100g
Storage
Keep refrigerated (0–5°C). Best before: see lid. Once opened, keep refrigerated and consume within 7 days.