This is the Hannong White Kimchi, made with cabbage, radish, chilli, onion, carrot, sugar, salt, water, fish sauce, shrimp sauce, garlic, ginger, and green onion.
On its own, the kimchi was slightly too salty, with a strong pungency from the combination of garlic, fish sauce, and shrimp sauce. However, when paired with grilled meats, these bold flavours complemented the richness of the meat, cutting through the fat while adding a refreshing contrast in both texture and temperature. This pairing made the kimchi and meat combination particularly enjoyable. That said, we prefer the added complexity of the heat in red kimchi and would likely opt for that version in the future.
This Hannong Kimchi White Kimchi contained 1 kg. It was produced in Australia and purchased in Sydney, Australia in 2024.