Of the life grate it, and an apple is plentiful!

Now among fire-sale price! Handmade Chinese cabbage kimchi

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Amy Seto Inland Sea's ebb, Nagano of Aomori apples
With staple kimchi.
Enjoy an exquisite balance.





President whim great effort!
This amount is not to be missed
→ ¥ 525
450 Yen!



 
  Speaking of kimchi is familiar from old after all NAPA cabbage kimchi.

Good ripe acidity becomes tight kimchi ( 15-month ) is pork kimchi, ramen, kimchi pots, etc as you wish.

Served from the Ramen is cooked with soup, kimchi.

 
 

アミジオ (Amy use fishing to evil) as the protein and plenty of use, such as Apple, pear and persimmon and jujube. You may also beef and cattle bone used for taking stock. Typical items, use salted fish such as sardines, mackerel, complaints, scabbard fish, etc. Mix the red pepper to use TI takes from the stew of bonito and kelp, cast, such as. Fish protein promotes the lactic acid fermentation of kimchi.


Hotness rating
6

Set contents 300 g cabbage kimchi (bag)
Raw materials Chinese cabbage (domestic), chili pepper, garlic, Ami EBI, ginger, Apple, sugar, sardines, bonito flakes, salt, seasonings (amino acids)
Shelf life expiration date Eight days from the production date
Shipping
冷蔵便発送 We will deliver chilled. When the goods arrive please refrigerated if not served immediately.
[Korea food material delicacy food dishes]


Guide to good to eat kimchi
Kimchi is a fermented lactic acid, so we recommend how to eat have matured somewhat from.
Measure of the maturity and the low temperature ( refrigerator ) 4 to 10 days long, and 10-14 days to come in a little sour rough guidelines and with.
So recommend that live to eat in this period is a good acidity.
And when を過ぎまして this period also prone to acidity in climate, temperature, etc. or less.

When you came out a little sour taste authentic Korea the most delicious said.
"キムチヌン イゴヤ マシイッタ! 』
In Korea, this word is "kimchi is delicious from the ripe! ' And mean.


Kimchi went sour, and
Got sour kimchi and pork or chicken stir ( us plus our BBQ sauce and GOOD! )、
Fish ( horse mackerel, mackerel, sardine and scabbard ) with 煮つけて also delicious.
Fish nitsuke is put at the same time fish, kimchi, water, seasoned (or miso flavour) soy sauce and sugar alone is fine.
Again, a little extra water kimchi and pork ( clams, fish and shellfish such as shrimp also accepted ), put tofu, such as the
With a little sesame oil can be cooked and delicious kimchi (plus a little broth and bird soup (powder) adjust the flavor with salt or miso).
Please use new kimchi delicious and came out a little bit sour and not so mature stuff these are.

Came out a little sour kimchi, salad oil and sesame oil over high heat and lightly
Us stir and leave a little sour.


Other recommended cooking methods.
The kimchi and other mature
«Kimchi noodles, kimchi fried rice and kimchi NABE "in!

With the sauteed kimchi
«Roll rolled in seaweed in kimchi rice and kimchi, トーフキムチ kimchi dumplings and kimchi spring», etc,
Kimchi was aged for exactly what the "food King! "And is not much to say.




  The kimchi juice comes out sticky... [about lactic acid bacteria]
 
Lactic acid bacteria in kimchi two types.
1 Lactic acid cocci ( leuco stock メセンテロイズ ) And
2 Lactic acid bacilli (ラクトバチリス, Vulgaris) Such as in the

1  The lactic acid fermentation early on many more spherical.
2  The oval-shaped, from the increasing lactic acid cocci after more.

Saccharides in lactic acid cocci quirks of bodily wastes (amino acids) this will be based on taste.

Just because these emissions are sugar, pull the yarn stickiness.
You may be mistaken and is pulling the strings of this rare African.

This phenomenon is after manufacturing rather than so many days that the temperature humidity factory production of initial cfu (initial bacteria number of lactic acid cocci) and in different at that time at that time.

To say most lactic acid cocci contrary ideas and stickiness to kimchi juice is rich in amino acid and delicious.

From the excrement of this lactic acid Bacillus comes to fill up this lactic acid cocci and Lactobacilli activity becomes active, acidity and gas ( will swell when you are put in a bag, such as ) begins.

Is no doubt that the lactic acid bacteria is lactic acid bacteria just this Lactobacillus yoghurt on many includes in the of course good for the body.

 
 

Latest Product Reviews (75) Translating... Translate Product Reviews

Posted by フェ*******, 2014/08/03 04:45:27
当たり前ですが、スーパーで売っているものと全く違い味に深みがありとても美味しかったです。
あっという間になくなりました♪
Posted by うみ**, 2012/10/29 06:58:15
娘も主人も美味しい♪といって 私が食べる間もなく…(笑) あっという間になくなりました♪ リピしたいです。
Posted by はま******, 2012/07/01 14:06:09
とっても美味しかったです。野菜の甘みと辛さが丁度良くご飯が進みました。
お裾分け
Posted by ひな*****, 2012/06/09 08:43:26
500グラム入り(家族用)と同時に購入しました。 キムチ大好きなお隣さんへ 美味しかった!と 喜んでもらえました。
Posted by きー******, 2012/04/07 12:25:22
子供が大好きなキムチどこで買ってもちょっと微妙まずくはないけど....今回のは辛いけど.ご飯が進む大好きと食べてます2.3日で食べ終わってしまいます
ご飯のお供
Posted by がッ****, 2012/01/07 12:25:04
家族みんな大好きです。また購入したいとおもいます。
Posted by じゃ*******, 2011/12/02 05:52:34
おいしいキムチです。また頼みたいです。。。。。。
Posted by mo****, 2011/10/13 07:09:53
美味しいですよ。ただ素材(白菜)をもうちょっと肉厚の良い物を使ってほしい。
Posted by ねぎ******, 2011/05/07 00:22:28
本場の味がしました。 辛味、旨味があってとても美味しかったです。
塩辛い
Posted by yu****, 2010/12/06 09:19:40
ハサミを入れて食べるタイプです。キムチの前にチャプチェを食べてとってもおいしかったので期待していたのですが、キムチはしょっぱ過ぎました。辛さが好みの感じだったので、ちょっと残念。残りは炒め物か鍋に入れて食べたいと思います。

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