Wombok & Radish Kimchi A crisp and spicy late-summer condiment
First produced:
Fermentation time:
24 days
Average fermentation temperature:
21°c
Description
A medium heat late-summer smoky kimchi with notes of green olive.
Ingredients & Sourcing
- Wombok
- Proportion of total by weight: 70%
- Source: Liz the green thumb of West Hobart 🍏
- Origin: West Hobart, TAS
- Radish Root
- Proportion of total by weight: 20%
- Source: Rocky Top Farm 🌿
- Origin: Penna, TAS
- Radish Top
- Proportion of total by weight: 6%
- Source: Rocky Top Farm 🌿
- Origin: Penna, TAS
- Garlic
- Proportion of total by weight: 0.95%
- Source: Golden Valley Farm 🍏
- Origin: Cygnet, TAS
- Salt
- Proportion of total by weight: 2.15%
- Source: Tasman Sea Salt ⭕
- Origin: Swansea, TAS
- Korean Chilli Powder (Gochuchang)
- Proportion of total by weight: 0.85%
- Source: Spice wholesaler 🔮
- Origin: Korea
- Chipotle Chilli Powder
- Proportion of total by weight: 0.05%
- Source: Spice wholesaler 🔮
- Origin: Mexico
Legend
🌿 A Certified Organic ingredient.
🌻 A Biodynamic ingredient grown to a Demeter Certification.
🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.
🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.
👩🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.
⭕ An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.