KIMCHI MISO (VIVI ferments-Kekoji)
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Delivery times are 2-7 working days.
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Kimchi miso is the result of a collaboration between VIVI ferments and Kekoji, two companies involved in the production, testing and distribution of fermented foods.
Kimchi (VIVI ferments), obtained from the lacto-fermentation of seasoned cabbage, is combined with a miso (Kekoji) prepared with rice and cannellini beans, transformed through koji.
The result is an umami, spicy cream with a unique flavor.
Miso is a fermented seasoning. Thanks to its umami flavor, it adds richness to any preparation. Dissolved in warm water, it is excellent as a seasoning for soups,
first courses, second courses and side dishes. It can also be used as a spread.
Kimchi is a typical Korean fermented food, prepared with cabbage, ginger, garlic and chili pepper. Its sour and spicy flavor makes it very appetizing.
Ingredients: rice koji (rice, aspergillus oryzae) (34%), cannellini beans (29%), kimchi (cabbage, radish, ginger, garlic, paprika, chili pepper, salt) (29%), salt (8%)
Jar size: 200 g
Unpasteurized product.
Store in the refrigerator at 4°C.
Consume within 60 days of opening.
Nutritional values per 100 g
Energy 167 Kcal/690 KJ
Fat 2.2 g; of which saturated fatty acids 0.1 g
Carbohydrates 27 g; of which sugars 6.3 g
Fibers 5.7 g; Protein 12g; Salt 8 g
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.