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This is a variation of Kimchi is not a common recipe in Korea as peach was highly loved fruits that often time enjoyed as they are. They are difficult to grow to a perfect ripe level that Koreans. The olden days of perceptions was that many Korean felt allergy to peach skin as well.
Nevertheless, I feel lucky that both wild peach and farmed peach types are available in the Europe. Though its aroma and flavour will be somewhat burried away by garlic, onion, sea plants, ginger, leeks and other relatively stronger flavoured ingredients, I believe that the microortganisms will appreciate the diversity in this recipe.
Wild Peach 8 : Farmed Peach 2 ratio
17 Ingredient List
Body: Nappa cabbages - Netherlands & Germany
Codium - Baltic sea,
Kelp - South Korea
Seaweed - South Korea
Peach (Flat Peach 6 : Conventional Peach 4)
Sun-dried red pepper powder - South Korea (Soon to be house-made)
Naturally Fermented Soy Sauce (Joseon ganjang) - South Korea (Soon to be house-made)
Apples - Netherlands
Onions - Netherlands
Garlic - Netherlands
Ginger - Netherlands
Leeks - Netherlands
Scallions - Netherlands
Carrots - Netherlands
Fresh chili peppers - Netherlands
Natural Sea Salt - France 'Only used during the dehydration stage then washed off after.