MAK-KIMCHI PASTE

Not just a paste. A shortcut to seriously good flavour.

The very same blend we use to make our Mak-Kimchi. Sweet pear, punchy garlic and warming ginger are fermented in kimchi brine before being blended with Korean gochugaru and guajillo chillies to create a paste that's savoury, fruity and packed with umami.

Designed for our DIY Mak-Kimchi Kit, but far too good to keep just for fermenting.

Ingredients

Pear, ginger and garlic, fermented in kimchi brine, with gochugaru and guajillo chilli flakes.

Allergens in bold.

How to use
Mix with vegetables to make your own kimchi.
Stir through hot rice or noodles.
Fold into mayonnaise for an instant spicy mayo.
Add to stir-fries and fried rice.
Mix into marinades, dressings and dipping sauces.
Spoon into soups and stews for a savoury kick.

One jar. Endless possibilities. Ferment with it, cook with it or spread it on just about anything.

Storage
Keep refrigerated once opened and use within 6 weeks.