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Homemade kimchi. Korean technique.
Baechu Kimchi v2 (Napa Big) · Napa cabbage (Big)
Batch 013
Baechu Kimchi v2 (Napa Big)
Spice 4 peppersRecipe
Classic napa cabbage kimchi: crunchy, spicy, tangy and naturally fermented with garlic, ginger, gochugaru and fish sauce.
Batch
Made with extra-large Napa cabbage, wet brined and fermented extra long at room temperature for a deeper, funkier flavor.
Batch availability
Sold out
Ready date
13 Oct 2026
Room temp
23°C
Price
€ 15,00/L
Fermentation progressReady
0%Your batch
Batch 013
Baechu Kimchi v2 (Napa Big)
Ready ~13 Oct 2026
Spice 4 peppersPick previous, current, or next — your batch summary updates as you choose.
Less than supermarket prices at € 15,00/L. Recycle your jar and save, or grab one ready to go.
This batch is fully reserved. Check back soon!
Why kimchi?
Kimchi is one of the world's oldest preserved foods — a living ferment that supports gut health through naturally occurring probiotics. Made the traditional way, it's as good for you as it is delicious.
Fermentation creates naturally occurring probiotics — beneficial bacteria that support a healthy gut microbiome.
Salt, time and temperature transform fresh vegetables into something complex, tangy and deeply savoury.
No shortcuts. Each batch develops its own character — bright at first, richer and deeper over weeks in the fridge.
Fresh & fermented
The process
2–3 days
Wild fermentation at ambient temperature — where the magic starts.
5 days
Slow finish in the fridge for depth, crunch, and balanced spice.
Keeps improving
Eat within a month or two — honestly, it keeps getting better with time.
Who makes it
Tom ferments every batch himself in Enschede. Small pots, traditional method, and enough time for the cabbage to do the work.
Fresh homemade kimchi, fermented with care. Pick your size and we'll have it ready for pick-up in Enschede.
