Kimchi Ketchup made using Edinburgh Fermentarium's popular Mac Kimchi. A flavoursome and versatile condiment to put an unexpected twist on your favourite meals and classic recipes. Use in place of your regular ketchup on veggie burgers and hot dogs, and to dip your chips in.

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.

Ingredients

Mac Kimchi (Cabbage, onion, pear, garlic, ginger, gochugaru, tamari (SOY), rice flour & special salt blend), tomato puree, sugar, apple cider vinegar, Koji (Aspergillus oryzae) & spices.

Produced in a kitchen that handles sulphates, soy, celery & mustard.

Allergens in bold print.

Storage Instructions

Store in a cool, dark place. One opened keep refrigerated and consume within 4 weeks.