While this is not a traditional Kimchi recipe, it has been confirmed by many Kimchi lovers and critics alike as being thoroughly delicious (and incredibly moreish)!

It’s allium and fish sauce free, spicy, but not too hot and fragrant with the tangy spices of nigella, coriander and cumin.

Edinburgh Fermentarium use a combination of Napa cabbage, white cabbage, mooli, bell pepper, chilli and ginger with the added texture and sweetness of chopped and grated carrot.

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.