Release Date: 20th August 2026
Another variation of Kimchi that is not common in Korea in the modern era. Peaches and Abricots, with their juiciness and high-quality fructose, are not cheap ingredients to be included in the fermentation. However, now that I am in the EU, where peaches (especially wild flat peaches) and abricots grow well in the southern EU countries,cabbage we are in a good position to make my Kimchi with them.
Another reason why these fruits haven't been incorporated in Korean fermentation is that the trees and its fruits are difficult to grow to a perfect ripe level, and the fruits eventually attract a lot of pests because of their high level of fructose. Hence, it is enjoyed just as they are if we find one that is well-grown in our land.
23 Ingredient List
Body: Nappa cabbages - Netherlands
Codium - South Korea & Netherlands
Kelp - South Korea
Seaweed - South Korea
Peach (Flat Peach 6 : Conventional Peach 4) Spain and France
Abricots - Spain
Sun-dried red pepper powder - South Korea (Soon to be house-made)
Naturally Fermented Soy Sauce (Joseon ganjang) - South Korea (Soon to be house-made)
7 Mixed-grain rice porridge
Onions - Netherlands
Garlic - Netherlands
Ginger - Netherlands
Leeks - Netherlands
Scallions - Netherlands
Carrots - Netherlands
Fresh chili peppers - Netherlands and Spain
Natural Sea Salt - France 'Only used during the dehydration stage, then washed off after.