Smokey Red Cabbage + Black Garlic Kimchi (Small Batch • Limited Series)

Meet the kimchi for people who love deep, savoury smoke — the kind you can smell the second you crack the lid. This is a small-batch limited release made with vibrant red cabbage and rich, mellow black garlic, fermented slowly for a bold, complex flavour that’s equal parts smokey, tangy, and seriously moreish. It’s not “hint of smoke”… it’s proper smokey. What it tastes like First hit: warm, aromatic smoke (you’ll notice it immediately) Then: bright fermented tang + gentle chilli warmth Finish: deep umami from black garlic with a lingering savoury richness Why you’ll love it Small batch + limited series (when it’s gone, it’s gone) Red cabbage base for crunch, colour, and a bolder bite Black garlic brings natural sweetness + next-level umami Fermented, not cooked — alive with that classic kimchi character Big flavour, endlessly versatile How to eat it (aka: how it disappears fast) On avo toast, hummus toast, or sourdough with olive oil In rice bowls, noodle bowls, or stir-through noodles right at the end With dumplings, ramen, tacos, burgers, wraps As a side with tofu, tempeh, mushrooms, roasted veg Chopped into salads for tang + crunch If you love char, roast, grill and deep savoury flavour, this is your secret weapon — unreal with anything hot, crispy, roasted or grilled, adding that smoky, fermented punch that makes a simple plate taste chef-level. Black Gold Bonus (Lucky Clove Alert): If you find a whole clove of black garlic in your jar — congratulations, you’ve hit black gold. Mash it with 2 tbsp olive oil + 1 tbsp lemon juice or vinegar (optional: a tiny spoon of kimchi juice for extra tang). Toss through salad, drizzle over roast veg, or spread on toast. Instant “why is this so good?” dressing. The “small batch” note Because this is a live fermented food, every batch has its own personality. Natural fizz, tang, and aroma can vary slightly — that’s part of what makes it real. Storage: Keep refrigerated. Use a clean utensil. Heads up: If you’re new to big, beautiful ferments — this one is smokey (in the best way).