Introducing 갓김치: South Africa's First Fresh Mustard Leaf Kimchi
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Korea's most underrated kimchi has arrived — and it's unlike anything you've tasted before.
Most South Africans have heard of kimchi. Fewer have tasted it. And almost none have experienced gat-kimchi (갓김치) — the bold, peppery, deeply aromatic kimchi made from Korean mustard leaf, not cabbage.
Until now.
What Is 갓김치?
Gat-kimchi is a regional Korean specialty, traditionally made in the southern coastal province of Jeolla. While napa cabbage kimchi (baechu-kimchi) dominates the global stage, gat-kimchi holds a revered place in Korean culinary culture for its sharper, more complex flavour profile.
The star ingredient — gat (갓), or Korean mustard leaf — has a natural peppery bite that pairs beautifully with the heat of gochugaru (Korean red chili flakes), the umami depth of fish sauce and oyster sauce, and the brightness of fresh garlic and ginger.
The result? A kimchi that's bolder, more aromatic, and more interesting than anything you'll find on a supermarket shelf.
Why We Make It Fresh
Our 갓김치 is sold fresh and unfermented — and that's intentional.
Freshly made kimchi has a crisp texture and a bright, vibrant flavour that fermented kimchi simply can't replicate. It's the version Koreans eat straight from the batch, before time and temperature transform it into something more sour and funky.
But here's what makes it special: you're in control of the fermentation.
Leave it in the fridge and enjoy it fresh for days. Or let it ferment slowly at room temperature and watch the flavour deepen, sour, and intensify over time. Warmer storage speeds things up; cooler storage gives you a slower, more nuanced fermentation. Either way, you get a living product that evolves with your taste.
We've put together a step-by-step fermentation guide on our website for anyone who wants to take it further.
How to Eat It
갓김치 is incredibly versatile. Here are a few ways to enjoy it:
- Straight from the jar — as a side dish (banchan) alongside rice, eggs, or grilled meat
- With beef tallow-fried rice — the fat carries the kimchi's heat beautifully
- Chopped into a wrap or taco — the crunch and acidity cut through rich proteins perfectly
- As a fermented condiment — once soured, it works like a punchy relish on burgers, steak, or braai plates
- In kimchi pancakes (김치전) — we also stock those, if you want to skip the cooking
Ingredients & Transparency
We keep it traditional: mustard leaf, Korean radish, onion, gochugaru, garlic, ginger, salt, sugar, vegetable broth, oyster sauce, and fish sauce.
Contains: Fish, Shellfish (Oyster), Wheat (Gluten). May contain traces of Soy.
Not vegan, not vegetarian — this is an ancestral fermented food made the way it's always been made.
Available Now
Pure Tallow Fresh Mustard Leaf Kimchi (갓김치) is available in multiple sizes — from 250g to 1L — in both jar and pouch formats. Whether you're trying it for the first time or stocking up for the week, there's a size for you.
Questions about fermentation? Check our fermentation guide or reach out directly.