BATSANG Vegan Kimchi 160g

Description

• A jolt of bright, fermented heat that wakes up your mouth without needing fish sauce or shrimp paste—just clean, plant-built depth.
• Crisp napa cabbage that still has real snap, not the tired mush you sometimes find in jarred kimchi.
• Layers of garlic, ginger, and gochugaru bring warmth that builds slowly rather than punching you all at once.
• Works as a fast banchan straight from the pouch, a fizzing addition to stews and fried rice, or chopped into pancake batter for tangy crunch.
• Comes fermented and ready to eat—the tang will keep developing the longer it sits in your fridge.

BATSANG’s Vegan Kimchi is a small-batch, plant-based take on the classic. Instead of the usual jeotgal, the fermentation leans on naturally occurring lacto-bacteria to develop that signature sour, funky backbone. It smells like the real deal: garlicky, peppery, and slightly fizzy from active cultures.

This is everyday kimchi that feels lively, not mass-produced. Use it straight as a side dish, tuck it into toasted sesame oil noodle bowls, or stir a good spoonful into warm rice with a little perilla oil. Keep it refrigerated, and know the all-plant ingredient list varies between batches, so always check the pack if you have strict dietary requirements regarding gluten or halal certification.

Specs

FAQ

How do I eat this? Enjoy it straight from the pouch as a banchan, or use it as a cooking ingredient in stews, fried rice, and pancakes.

Is it fully fermented right away? Yes, it arrives ready to eat but will continue to sour and develop more tang the longer it sits in your fridge.

Does this taste different from traditional kimchi? It skips the fish sauce and salted shrimp, yet still delivers the familiar fermented, garlicky heat thanks to the gochugaru and plant-based fermentation.