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Soon, loyal customers were asking for more and more of their original-recipe, healthy kimchi. Our parents could barely prepare the kimchi fast enough. So, in 1970, our parents answered the demand by starting what would become King's Asian Gourmet Kimchi. They even took the extra care of importing cabbage seeds from Korea for a crisper, sweeter taste.
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A Family Tradition Continues
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Fast forward 44 years and King's Kimchi is still family-owned. We remain dedicated to a hand-made process that mimics small batch production in consistent quality and taste.We still use glass jars to create a natural, bubbly and satisfying flavor. And every year King's Kimchi hand batches over 1 million pounds of cabbage — that's over 40 million pounds of cabbage so far!
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Kimchi fans in the U.S., Samoa, Japan, Tahiti, Guam, Polynesia and Saipan can pop open a jar of kimchi and enjoy any time.
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Frequently Asked Questions
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Kimchi is a naturally fermented product. So like a fine wine or cheese, it takes time for its full flavor to blossom. During the natural fermentation process, pressure builds up inside the jar. This natural pressure adds to the unique flavor of King's Kimchi and gives it a longer shelf life.
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A few suggestions to enjoy King's Kimchi at its absolute best...
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Storage tips
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Store King's Kimchi in the refrigerator after opening (30-40F for best results).
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Not quite ready?
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A: Each person likes kimchi a bit differently. So, if you open a jar of King's Kimchi and it seems too fresh or the flavor isn't full enough, that means the fermentation process hasn't run its full course. Twist the cap back on and leave it in your sink overnight. The next morning, put it back in the refrigerator for a few hours. Then uncap and enjoy the full-flavor of the kimchi.
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How do I open a jar of King's Kimchi?
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A: Like champagne, kimchi naturally builds pressure inside the jar. Sometimes the pressure is mild and sometimes it's a bit extreme, causing the cap to bulge. In either case, it's safe to eat... it just takes a little finesse to keep your kitchen clean.
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To open a jar of kimchi:
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+ - Hold the jar over the sink.
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Stuck cap?
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A: If the jar won't open, tap around the edge of the cap with something hard (like the back of a butter knife.) If the cap still won't budge, try turning the jar upside down for 10 seconds under a warm running faucet. Then turn the jar back over to try again – just be sure to hold it over the sink and cover the cap with a paper towel.
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The cap is stuck or bulging. Is it okay to eat? What can I do?
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A: Fermentation creates natural pressure inside the jar. This sometimes makes the caps bulge or stick a bit. The bulging cap is completely normal, and the kimchi is perfectly safe to eat. Click here for ways to open a stuck cap.
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The Kimchi "bubbles" or sprays out when the jar is opened. Is it safe to eat?
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A: Yes. Kimchi is a naturally fermenting product that builds pressure inside the jar. When the jar is opened, the pressure releases and bubbles to the surface.
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Is King's Kimchi vegetarian/vegan? Is it a raw food?
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A: Our product contains no meat, fish or dairy products. None are added or used during processing. Our kimchi is also never cooked or heated. So, all our ingredients are completely raw.
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The Kimchi tastes a little funny. What should I do?
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A: First, check the "Enjoy By" date. It the date has passed, please discard the product. If the "Enjoy By" date is still more than 5 months ahead, then the Kimchi may not have fermented sufficiently. You can leave the Kimchi out overnight (in the sink) and replace it in the refrigerator the next day. You should then be able to enjoy the full-flavor of the Kimchi. Click here for tips on storage and handling.
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What can I do after the cabbage becomes soft?
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A: Kings Kimchi has a shelf life of six months. In the last stages of fermentation, the cabbage may lose it firmness and become soft or wilted. Koreans typically don't discard this Kimchi. Instead, it's usually used for soups to add flavor or spiciness. Try our simple and delicious kimchi soup recipe.
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Is King's Kimchi kosher?
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A: We are investigating this option. If you'd like to know when our product is kosher certified, please email us.
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What is the difference between Kimchi, Kimchee and Kim chee?
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A:Kimchi can be spelled a number of different way. We're just glad you enjoy King's Kimchi – spell it however you like!
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Healthy Choices, Healthy Ingredients
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King's Kimchi is a smart choice for anyone looking to add something new to a nutritious diet. Our crisp, all-natural kimchi is perfect for a diet low in carbs and calories and ideal for vegetarians and vegans.
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Garlic – Good for your heart
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The garlic in kimchi helps reduce the risk of heart attacks and strokes. Studies show garlic clears cholesterol off artery walls, keeps hair healthy and fends off wrinkles. Garlic also protects the body from allergies, reduces stress and regulates blood sugar levels in diabetics.
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Vitamins & Minerals – Immunity builders
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Kimchi packs in the vitamins... Vitamins A, B, C and Beta Carotene, to be exact. Also high in calcium, iron and fiber, kimchi serves up more lactic acid than yogurt! It's also naturally low in fat, cholesterol and calories.
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Red Pepper – Spice for life
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The red pepper in King's Kimchi adds a nice kick of flavor and Vitamin C. (The Vitamin C in hot peppers is the highest of any food, including oranges.) These high levels of Vitamin C help convert cholesterol to a digestible form and relieve arthritis. Foods with red pepper have long been thought to increase the body's metabolism, to help burn calories and fat at a higher rate.
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Cabbage – Nutrients galore
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Fresh Napa cabbage is the main, multi-tasking ingredient in kimchi. Once cabbage ferments, it gets busy providing nutrients your body needs to easily digest food. The fermented cabbage also teams up with beneficial bacteria in the digestive system, to absorb vitamins and nutrients.
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