In Korea, kimchi has been used as a part of everyday meals for over 2,600 years! Traditionally, Chinese cabbage is seasoned, fermented with lactic acid and fermented into a vitamin-C rich dish that is especially valuable during the winter. It is similar to sauerkraut.

Simply mix the Kimchi seasoning in a ratio of 1:10 with finely chopped Chinese cabbage or other vegetables. Season with more chilli powder for a spicier flavour. The seasoning blend also goes well with fish dishes to add an Asian touch.