What’s refreshing about our kimchi is that it has less seasoning (less salt) and no fish sauce (instead, we use seaweed powder), yet the flavor is bold and complex through natural fermentation. The first thing you taste is the bright tanginess of kimchi lingering in your mouth and the crunchy texture of cabbage dictating your pallet. You will taste salty, sweet, and spicy kicking in at last.
Tara Duggan from the San Francisco Chronicle described Plenty Roots as “earthy and floral” with a hint of ginger and orange at the end. This kimchi is not spicy, but is quite tangy and has an amazing crunchy texture.
One of the favorite ways I enjoy kimchi is with a steak and mashed potato. I often serve a bowl of this kimchi on the side of a whole bird or a block of rib eye steak at a special holiday dinner table. It goes well with any meat dish and the striking ruby red color never fails to wow the guests. I also add it to sushi rolls, spring rolls, sandwiches, etc. Adding it to a salad for extra texture and tanginess is another good way to enjoy.
ABOUT GOCHU JANG
Gochu Jang is a fermented hot pepper paste that has a history over 1,000 years. It’s a savory, spicy, and pungent fermented Korean condiment made from malt, red chili, glutinous rice, fermented soybeans, and salt. We make it from scratch at our kitchen in San Francisco.
And here's a little illustration showing how it's made: