Description

Kimchi in the Farmshop! Free delivery to anywhere within 5 km from us, with our electric delivery vehicle.

We are growing all our own Napa cabbage, carrots, garlic, daikon, spring onions, pumpkin, pear and apple ourselves, and even we started to grow an experimental small amount of Belgian ginger, which may or may not work out..!

This year we are only be producing in ca 430g Weck glasses  with the ring and clip system, and the Kimchi itself will be 11,- which includes 2,50 deposit for the glass jar.   You can order our Kimchi here to make sure to get some, because it’s one of our best homemade products and it sells very well. You can pick it up after your order then here at our farm, or if you live within 5 km of us, we will deliver it to your door, for free!!!

Arthur’s KimchiIn Korea, every family has its own recipe that they swear by. We swear by Arthur’s kimchi. It’s classic, organic*, regional, vegan (no fish sauce), medium spicy, and one of the best. Created with love, pleasure and effort every time!

Making kimchi (in Korean 김치) is one of the oldest and simplest methods of preserving fresh vegetables (by anaerobic / lactic fermentation), and is a real superfood. In Korea, Chinese cabbage is the classic ingredient, but many other vegetables can also be used.
In the past, kimchi was a valuable source of vitamins and minerals during the harsh Korean winters. Kimchi is traditionally preserved like sauerkraut to store vitamin C over the winter. For Koreans, no meal – whether breakfast, lunch or dinner – is complete without this bright red vegetable with its tart flavour. Kimchi is served as an accompaniment to many meals, and was once considered to be an ideal winter food thanks to its long shelf life and numerous vitamins.
Kimchi is a boon to health, as essential minerals, vitamins, probiotics and enzymes are preserved in this original form of preservation. Kimchi helps to combat intestinal disorders such as irritable bowel syndrome, supports digestion and actively boosts the immune system.
The taste of kimchi is crunchy, aromatic and simply delicious.
But probiotic foods like kimchi can do even more: they should also spread good cheer. Ideal in the grey of winter.

2. Vitamins and minerals from the various fruits and vegetables used to make kimchi. Cabbages, spring onions and especially chillies provide valuable vitamin C. Vitamin A is abundant in kimchi thanks to the use of carrots, spring onions and cabbage. The lactic acid bacteria themselves produce the important vitamins B1, B2 and B12. During the first three weeks of fermentation, the proportions of certain B vitamins even double. The garlic, ginger and chilli in kimchi stimulate blood circulation and reduce cholesterol levels.

The combination of fresh vegetables, nutrients and lactic acid bacteria works wonders on the body. In any case, your kimchi becomes healthier and more delicious thanks to the fermentation process.

A few tips for your Kimchi:

Arthur’s favorite Kimchi recipes are too many to list here so here are a couple of tips and just 4 simple delicious seductions.

Tip 1:  just pure Kimchi in a bowl with some sesame seeds and a few fresh chives on top.

Tip 2: if you are adding it to other dishes, then the secret is in the dosage. Getting just the right amount for your creation  is the most wonderful gift. You can lift just about any ordinary creation to new heights by just adding the right amount of – finely choped – kimchi. Magic delicious.

Tip 3: if you like scrambled eggs then you will take them to unknown heights by adding a bit of finely chopped kimchi to the finished eggs. Likely you will never wan to eat scrambled eggs ever again without kimchi. So good, and makes the eggs much more digestible

Tip 4: the same thing goes for stirfries, especially with rice. Even roast potatoes become alive, the ginger is sooo good.

Tip 5: cheese sandwich anyone? – little kimchi finely chopped on top, plus a little Salsa Macha … wow

Tip 6: just a little amount finely chopped kimchi added to many salads can make the whole thing come alive.

It’s all about the right amount! Not too much, then everything leaps to a new culinary level. And so healthy too!