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.

Edinburgh Fermentarium

Makers of artisanal ferments in small batches, Edinburgh Fermentarium are inspired by great tastes, mixing traditional techniques with a modern twist to bring you delicious fermented goods.

Edinburgh Fermentarium was founded back in 2017 by Ruth, who began her foray into ferments as way of improving her own gut health, before progressing into a small business when she was made redundant from her job in fashion design. She began with three recipes; Braw Slaw, Stoatin’ Sauerkraut and Cracking Kimchi, using the often abundant supply in Scotland of cabbage, carrot and beetroot.

With a true passion for ferments, if she’s not making or learning about them, she’s teaching about them! Ruth runs regular workshops in Edinburgh on making kombucha, kimchi and kraut.

See all our Edinburgh Fermentarium products here.