FAQ

 

WHAT IS KIMCHI?

Kimchi is a fermented side dish that is the staple of korean cuisine. The most common types are napa cabbage and radish, though there are in fact many more kinds of kimchi made from various leafy greens or root vegetables. 

 

IS IT SPICY?

Most kimchi — though not all — contains some amount of chili. The chili acts not only as a preservative, but also gives kimchi its unqiue spicy flavor. Volcano kimchi tends to be milder than most, emphasizing the rich nuanced flavors in each jar. 

 

HOW LONG DOES IT FERMENT? 

Each batch of volcano kimchi is brined, and then fermented in room temperature for several days, depending on the weather. Some people prefer young kimchi that is less fermented. Others like it sour. The ideal time, imho, is between 2-3 weeks fermented. 

 

IS THERE VINEGAR?

 No, there is no vinegar in kimchi. The sourness comes from the fermentation. 

 

ISN'T KIMCHI VEGETARIAN? 

Some kimchi is vegetarian, though most of the store bought brands and home recipes call for fish sauce or shrimp paste. Unless it says vegetarian, its safe to assume most kimchi isn’t. Volcano kimchi is completely vegan. We use shiitake mushroom and kombu (a type of seaweed) to bring the umami flavor out in each batch. 

 

My KIMCHI IS BUBBLING. IS THAT OK?

 Yes, the bubbles are great. They tell you that your kimchi is alive and filled with probiotic goodness. 

 

DOES IT NEED TO BE REFRIGERATED? 

Yes, kimchi should be refrigerated. While it is fermented, keeping it in the fridge will keep it fresh, crunchy and most importantly, it will slow the fermentation process so your kimchi doesn’t get too sour. 

 

HOW LONG WILL IT KEEP? 

Stored properly your jar of volcano kimchi should keep for many months. Once open, be sure to press down the kimchi so that it is submerged in the juice. This will help keep it fresh and full of flavor. 

 

WHAT CAN I EAT IT WITH? 

Kimchi goes with almost anything. Have it for breakfast with eggs, oatmeal or rice. Serve it up with your favorite lunchtime snack, or as a zesty addition to dinner. Check out our recipe page for some fun and tasty ideas. 

 

WHY THE NAME VOLCANO? 

The name comes from my son, who was 8 when i started the business. He also drew the logo, and remains the creative spark for all our design endeavors.