Ferm Foundations – Manchester Kimchi
I’ve been a big fan of kimchi from the first time I tasted it. Whenever I go to a Korean restaurant the various types of kimchi presented in the banchan are always a delight. When I learned that Ferm Foundations, who initially came onto my radar because of their delicious looking line of fermented hot sauces, also makes kimchi (and sauerkraut) I knew that I had to pick some up.
Manchester, whether the city in northern England or the one in New Hampshire, isn’t the first place you’d associate with kimchi. In fact this one is named after Manchester, PA, the town that Ferm Foundations is based in. Aside from the incongruous name, this kimchi departs from tradition, but in a delicious way.
Traditionally kimchi gets a big umami boost not just from the fermentation, but from the inclusion of fish sauce, dried shrimp or anchovies, or other fresh or dried sea creatures. Ferm Foundations keeps that umami punch while also keeping this kimchi vegetarian friendly by subbing in miso in place of the expected sea-life. The result is a flavor that’s less oceanic, but still maintains that big umami punch.
Of course kimchi isn’t just about umami, it’s also about spicy, sour, crunchy, and sometimes a little fizzy. While I haven’t let this bottle sit long enough to develop the fizz, the spice, crunch, and sour tang are all absolutely present. The garlic, ginger, and scallions add savory notes and pungency, the gochugaru (Korean crushed pepper powder) adds just enough heat, and carrots along with Asian pear bring some sweetness. The overall taste of this kimchi is fresh, vibrant, alive, spicy, full, and extremely satisfying.
If you’re looking for a great new take on kimchi that pays homage to tradition while still innovating (or if you’re a vegetarian or vegan) this is a must-get.
Ingredients: Napa Cabbage, Daikon Radish, Carrot, Miso (water, organic non-GMO soybeans, rice, salt, yeast, koji culture), Garlic, Asian Pear, Onion, Gochugaru, Ginger, Salt, Scallions
Heat Level: 2/10. There’s some spice but not enough to burn, just enough to make the mouth water and give a little tingle