Kimchi Making Paste
Make authentic, gut-loving ferments at home.
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Benefits
Ready-to-mix
Vegan
No preservatives
4 batches per jar
✓Same formula
✓Vacuum-sealed
✓FSSAI certified
A pre-blended Korean kimchi paste — gochugaru, garlic, ginger, kombu-miso umami — ready to rub onto salted cabbage. Skip the spice grinding and ingredient sourcing. Use 1/4 of the jar per medium napa cabbage.
Works with the GutBasket Kimchi Making Kit or any 1L+ fermentation jar with airlock and glass weight. Each jar handles 4 batches.
Works with the GutBasket Kimchi Making Kit or any 1L+ fermentation jar with airlock and glass weight. Each jar handles 4 batches.
Korean Gochugaru paste base — Korean red pepper, fermented garlic, ginger, kombu-miso for plant-based umami depth.
No fish sauce. No preservatives. No additives. Vegan and gluten-free.
Use 1/4 jar per medium napa cabbage. Each jar = 4 standard kimchi batches.
No fish sauce. No preservatives. No additives. Vegan and gluten-free.
Use 1/4 jar per medium napa cabbage. Each jar = 4 standard kimchi batches.
1. Chop and salt your cabbage. Let it rest for a few hours.
2. Mix in carrot, spring onion, ginger, and Kimchi Paste. Pack into your jar.
3. Place glass weights, close lid, attach airlock, fill chamber halfway with water.
4. Ferment 3–5 days at room temperature. Refrigerate when tangy.
Detailed instructions in the How To Use section below.
2. Mix in carrot, spring onion, ginger, and Kimchi Paste. Pack into your jar.
3. Place glass weights, close lid, attach airlock, fill chamber halfway with water.
4. Ferment 3–5 days at room temperature. Refrigerate when tangy.
Detailed instructions in the How To Use section below.
JAR SIZE COMPARISON
Kimchi Making Paste
INSIDE THE PACK
KIMCHI PASTE.
ONE INGREDIENT.
Pre-blended Korean gochugaru base with garlic, ginger, and kombu-miso umami. Skip the masala prep, go straight to fermenting.
Korean Kimchi Paste
1 jar · 4 batches
HOW TO USE
4 STEPS. AUTHENTIC KIMCHI, EVERY BATCH.
1
Prep + salt vegetables
Chop the cabbage, add salt, and let it rest for some time.
2
Mix, pack & fill the jar
Add the carrot, spring onion, ginger, and Kimchi Paste. Mix well and transfer to the jar.
3
Weights + close & airlock
Place the glass weights on top, close the lid, attach the airlock, and fill it halfway with water.
4
Ferment & enjoy
Let it ferment for 3 to 5 days until tangy and flavorful. Refrigerate and enjoy.
REPEAT BUYERS
WHY OUR CUSTOMERS KEEP REORDERING.
This paste takes the guesswork out of kimchi. Deep, proper flavour in five days with none of the grinding work.
Tara
32, Bengaluru · Makes it monthly
Years of so-so homemade kimchi behind me. This paste finally gave me that authentic, funky depth I'd been after.
Arjun
37, Mumbai · Years of trying
One jar of paste runs several batches. The cabbage ferments beautifully — better than my local Korean place even.
Nisha
35, Goa · Several batches in
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