Kimchi

Additional Fermented product: raw vegan kimchi

Alongside the kombucha I’ve been producing and developing my own kimchi recipe working exclusively with fresh ingredients, getting to the core of the recipe by keeping it vegan as the market in Amsterdam is looking after such product.

I applied some of the kombucha quality control as well as ageing method in order to produce authentic unpasteurized kimchi, introducing Umenishiki rice and seaweed to complete a unique and balanced flavor profile.

Our tosti made with over year aged kimchi, combined to the sakekasu brioche, served with blue stilton and paired with a lapsang souchong is an iconic match from LYS taproom.

Based on original Korean recipe, our kimchi was kept unpasteurized, and delivered to our B2B customers in various returnable container size with deposit to reduce as much as we can the environmental impact of packaging.

Collaboration

In order to help reduce farmers production going to waste, I had the pleasure to develop and collaborate with my verbena producer Michel form ‘Groene Hartig’ farm in Amsterdam West. Fermenting his koolrabi and chilli pepper production based on the traditional ‘Dong Chimi’ Korean style.