1. What Makes It Special?
It offers a Korean kimchi experience without the chili peppers, highlighting the flavors of garlic, ginger, and fermentation.
2. Taste and Texture
Mildly tangy, with a garlicky flavor and a crunchy texture.
3. Functional Benefits
✓ Garlic and ginger compounds
✓ Less pungent and spicy
✓ Fermented cabbage
4. Key Constituents
• Allicin derivatives
• Gingerols
• Vitamin C
5. How to Use
With rice and legumes.
6. Fermentation Science
Microbial Diversity: 15–30 strains
Estimated CFU Count: 1–20 Billion per tablespoon