A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi. 

Although Korean kimchi comes in many different forms and recipes, in Korea, ‘Mak kimchi’ (막김치) is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).

In Edinburgh Fermentarium's ‘Mac Kimchi’, they pay respect to the traditional methods of Korean Mak kimchi and our own Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.

Firstly, they make a warm rice flour porridge which is then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.

Edinburgh Fermentarium find making the kimchi with the porridge in this way imparts a deep, delicious umami taste to their kimchi with a mild heat. It makes a cracking Kimchi fried rice and we hope you love it as much as we do.