12/10/2026
π₯¬ Six kinds of kimchi. One very happy fridge.
Most people meet kimchi through napa cabbage and stop there. There's a whole shelf beyond it.
Young radish is light and leafy β the one to reach for with cold noodles on a hot day. Ponytail radish gives you a proper snap. Cubed radish is built for soup. Mustard leaf is deep and peppery, for anyone who already knows they like the strong stuff. And chives are bold, garlicky and best eaten fresh.
All naturally fermented, so they only get better as the weeks go on. Crisp and clean at first, then tangy and made for a pot of stew.
Pick your favourite, or take home a few and find out which one it is.
Shop the range π https://fromk.co.nz/product-category/kimchi/