Korean sliced Kimchi in Sauce
We choose top-grade cabbage and add with hot pepper, fish sauce, green onion, garlic and other condiments to ferment the cabbage. The great smell is from the fermentation process of lactic acid bacteria. It has strong flavor and is a good appetizing food, being able to be used in wide applications, such as used as an appetizer, or added into hot pot soup base to make kimchi hot pot. It is made through natural fermentation process, so it has a natural sour flavor. The pickled cabbage also has great and crisp texture. It is one delicious appetizer before a meal. In hot pot season, of course it can be made into a full pot of delicious and sweet kimchi hot pot when used as a soup base. The product is sterilized already. In room temperature, it can be stored up to two years.