Norwegian kimchi
White cabbage and carrot with chilli, ginger, garlic and spring onion
Available at the REKO rings in Drammen, Skien, Porsgrunn and Kongsberg, and in 15 shops.
The kimchi that started it all. We make it with Norwegian white cabbage instead of napa cabbage, because organic white cabbage is easy to get here. That is why it is called Norwegian kimchi.
It is mostly cabbage and carrot, seasoned with chilli, ginger, garlic and a little spring onion or leek, depending on what is available organic. It is crisp and tangy.
How we use it
We call it the all-rounder. Stir it into mayonnaise for coleslaw on your burger, add a spoonful to a salad, or serve it with chicken, meat and fish. It is especially good in sushi.
Recipe: Onigiri with kimchi and tuna
Good to know
Organic and Debio certified. Fermented for fourteen days, with no added sugar or vinegar, and not heat treated. A chilled product, keep at 0 to 6 °C.
Tip: it is good with a little fat alongside, such as melted butter, olive oil, sour cream or mayonnaise. It brings out the flavour.
Ingredients and nutrition
The ingredients and nutrition information are on the label on every jar.
Buy it
The jars are also in shops in Telemark, Vestfold, Buskerud and Akershus, among them health food, local food and farm shops.
Where to buy
