Frequently asked questions
How do you store it?
• Always keep your kimchi or jangajji refrigerated, even before opening.
• After opening, make sure the pouch is sealed tightly to keep everything fresh.
• You’ll find a small gas absorbent sachet inside the pouch—this is food-safe and helps prevent the pouch from bloating during storage. Once you open it, you can remove the sachet if you prefer.
• If left out at room temperature for a while, don’t worry—just pop it back in the fridge. It will ferment faster, so expect a tangier taste.
How do you eat it?
• Honestly? On almost everything. Try it with eggs, rice, toast, pasta, sandwiches, wraps, grilled cheese, or even stirred into soups.
• Need more inspiration? Find recipes at @the.ferm.london.
How long will it keep?
• Unopened: 3 months.
• Once opened: enjoy within 1 month.
• They don’t “go off”—they just get tangier over time. Always keep refrigerated.
How spicy is it?
• Our Spicy Cauliflower Kimchi isn’t that spicy, just a kick.
• The Mild version is very, very mild.
• Not sure? Buy a pouch and dare yourself to try– it’s the only way to find your favourite.
How is it made?
• We salt fresh vegetables, blend our special seasoning paste, and let them ferment gently for about a week.
• Every batch is handmade with care.
• We only use carefully inspected, top-quality ingredients.
• Curious about the process? Read our vegan kimchi recipe on the blog.