Young kimchi is enjoyed at a younger stage of fermentation, when the vegetables are naturally crisp, fresh and vibrant. At SOUL KIMCHI, we believe this is when kimchi is at its best.

We ferment our kimchi slowly at low temperature, allowing flavour to develop gradually while helping preserve its crisp texture and fresh, balanced taste.

Raw kimchi is unpasteurised, naturally fermented kimchi that retains its live cultures. 

Unlike ambient or pasteurised kimchi, Soul Kimchi is kept raw and refrigerated, allowing its natural fermentation and vibrant character to continue.

Yes. Soul Kimchi is unpasteurised and naturally fermented, so fermentation can continue if it is kept out of the fridge. To preserve its quality and freshness, keep Soul Kimchi refrigerated at all times.

Soul Kimchi is raw, naturally fermented kimchi containing live cultures that may support a healthy gut. Enjoy it as part of a varied, balanced diet.

Not quite. White Kimchi is naturally fermented rather than vinegar-pickled. It’s fresh, crisp and refreshing, and can be enjoyed in similar ways.

Natural fermentation means every batch can develop slightly differently. Flavour, acidity and texture naturally change as it matures.

Don’t panic — slight puffiness is normal. Fermentation continues in the jars and naturally produces gas. The fermentation-gas release lids help manage fermentation gases and keep the jars safe.

Our packaging is designed around the fact that kimchi is alive.

It’s the kimchi our founder grew up eating in Seoul. Seoul-style kimchi is known for its clean, balanced and refined flavour. Soul Kimchi brings that Seoul influence to London.

We use pear to provide natural sugars that help fuel fermentation and add balance to the flavour.

Some varieties may contain allergens. Please check the allergen information on the product page and packaging.

Yes. All Soul Kimchi products are gluten-free.

We have a vegan range. Traditional kimchi can contain seafood ingredients, so please check each product page and packaging.

Every jar is made in London in small batches.

Follow the best-before date and storage instructions. As kimchi ferments, it naturally becomes more sour and complex.