FAQ

What is kimchi?

Kimchi is a traditional Korean dish made of fermented vegetables and some combination of seasoning and aromatics, including garlic, ginger, gochugaru (red chili pepper flakes), salt, and fish sauce. There are hundreds of different types of kimchi with variations in ingredients and preparation methods but the napa cabbage kimchi reigns supreme as the staple in every Korean household.

It’s recently exploded (literally and figuratively – be careful when opening!) in the Western world due to its health benefits and ease in incorporating into new recipes. It’s considered a superfood packed with probiotics and nutrients such as Vitamin B6, Vitamin C, Vitamin K, folate, iron, and riboflavin to help strengthen your immune system and aid in digestion by maintaining robust intestinal flora.

Is kimchi vegan?

Kimchi is normally made with fish sauce, shrimp paste, or other seafood ingredients. Most vegan kimchi recipes omit the seafood component but keep the rest as is.

We created a shiitake and kelp based broth to bring back that depth of flavour for you to fully enjoy the kimchi taste!

How should I store my kimchi?

Keep it refrigerated in an airtight container. Take out a portion to eat with a clean utensil and push down the kimchi to remove any air bubbles that form as it ferments.

Does kimchi expire?

It doesn't technically expire but it will become more tart and soft over time. Our kimchi is unpasteurized so the beneficial bacteria will continue the fermentation process. We’d recommend eating it within 3 months and taste test along the way to see what you prefer as the flavour profile develops.

Why did my kimchi explode?

Kimchi is alive and will continue to ferment after it has been packaged. This is how the flavour profile and nutritional benefits develop. The lactobacteria produces gas as a by-product of this fermentation process and increases the pressure in the jar. You may have experienced similar instances with other active fermentation foods/drinks like kombucha.

How should I eat kimchi?

You can eat kimchi any way your heart desires! Traditionally it’s eaten as a side dish with rice and other banchan (accompaniments). There are also Korean dishes that use it as a main ingredient such as kimchi pajeon (pancake), kimchi fried rice, and kimchi chiggae (stew). Check out our recipes page for other delicious ways to enjoy Sonyo kimchi.

These days we’re seeing people get creative with how they incorporate kimchi into their recipes. We’ve seen it on avocado toast, mixed into a buddha bowl, inside a grilled cheese sandwich, as a BBQ topping, and even using the juice for cocktails!

Will you be making other kinds of kimchi?

Check out our two newest additions in our shop: Dongchimi Kimchi and Nabak Kimchi. We look forward to sharing other traditional recipes with you and your family in the future!

What is the jar recycling program?

Did you know less than 70% of glass is recycled in Canada? And that’s if it’s recycled properly – washed and put into the proper bin. It takes tons (literally) of sand from natural environments to be melted at incredibly high temperatures and then further processing to give it its final form.

As part of our efforts towards environmental stewardship, we started a jar return program where we work with customers to collect jars on their next delivery. The jars are brought back to our facility where they are washed, sanitized, and reused for new orders.

How are you low waste?

We support local farmers and retailers, feed veggie scraps and other food waste to our anaerobic compost, offer a jar return program, and don’t use meat/meat by-products/dairy/seafood in our recipes.

At Sonyo we’re always open to improvements to become more environmentally responsible. Email us your suggestions at sonyofoodco@gmail.com.

Can I order larger/bulk quantities of your kimchi?

Of course! Send us an email at sonyofoodco@gmail.com and let us know how we can fulfill your kimchi needs.