1. What makes it special?
Combines traditional kimchi fermentation with Korean gochugaru pepper, garlic, ginger, and cabbage. One of the most complex fermented vegetable foods.
2. Taste and texture
Spicy, complex, and deeply savory.
3. Functional benefits
✓ Garlic & Ginger compounds
✓ Gochugaru polyphenols
✓ Vitamin C
4. Key Compounds
• Capsaicinoids
• Polyphenols
• Carotenoids
5. How to Enjoy
1–2 tbsp daily with rice, eggs or wraps.
6. The Fermentation Science
Diversity: 15–30 strains
CFU: 1–20 Billion per tbsp