FAQs
What is Kimchi?
There are a few good answers for that:
a. Kimchi is Korean for pickled vegetable. There are many many types of kimchi. When people talk about kimchi they are usually referring to kimchi made from Napa cabbage.
b. Kimchi is health food. Heath Magazine named kimchi in the top 5 healthiest foods in the world. Kimchi is high fiber, low sodium and delicious! Some people believe that it helps fights cancer.
c. Kimchi is an acidic and delicious pickled complement to a dish. The dish may be as simple as some rice and veggies.
Or it might be as rich as a cheese steak sandwich. Usually you eat kimchi with something else, but Mama O's Premium Kimchi's are great straight out the bottle too!
How is it good for you?
Kimchi is full of probiotics that are really good for your digestive and immune system. It's high fiber, low calorie, and also full vitamins: A,B1,B2, C, Calcium, and Iron.
What can you do with it?
Kimchi goes with everything. Except wine. Try it as a replacement for sauerkraut on hot dogs. As a burger topping. Diced up in a salad, omelette, or on raw oysters. Kimchi tacos are really popular. The possibilites are endless, we'd love to hear about your kimchi recipes. Some of our favorites are macaroni and kimcheese and grilled kimcheese sandwiches. Kimchi tastes even better when you cook it...
Can you cook with it?
Yes! Cooking with kimchi changes the flavor profile dramatically. It makes the flavor more intense yet mellows out the acidity some at the same time. Mama O's Premium Kimchi is naturally fermented and it never goes bad. It may pass a peak of fermentation where you do not enjoy it as much but that is when you cook with it. Kimchi jigae (kimchi soup) is a great and simple dish to prepare and really good for the winter.
Are there bulk purchasing options for restaurants?
Yes! We offer whole options for all of our items. Please reach out to us for pricing information.
What is the shelf life of your kimchi, and how should it be stored?
Our kimchi is” best” within 6 months of packaging - and technically keeps fermenting. We suggest cooking older kimchi.
Kimchi should be stored in an airtight container, submerged is brine. You can push the kimchi down as well. We also do not recommend eating directly out of the bag unless you plan on eating the whole in one sitting (which, we do recommend doing!). Kimchi is ever fermenting & mouths are dirty, you can bring some bacteria into the kimchi.
Does your kimchi require refrigeration during shipping and storage?
Depends on the year but generally yes. We ship with ice packs and recommend keeping your kimchi in refrigeration as much as possible. It helps slow the fermentation process. That being said, if it sits out for a night (covered, safely, etc.) it is fine, it’ll likely have have fermented faster and likely have a tangier taste. There are nuances.
How do I place a wholesale order?
Please contact us at orders@kichirules.com
Do you have a distributor in my area?
Yes! Or mostly likely, yes! Please reach out to us regarding distribution options.
What is your lead time for wholesale orders?
Typically 2 weeks and have been known to make things happen much quicker.
Can I set up a recurring order for my store or restaurant?
Not something we offer. Sorry!
Where do you ship wholesale orders?
We can ship nationwide & internationally too. Locally, in NYC, we offer courier deliveries for orders.
Do you offer direct delivery, or do I need to go through a distributor?
Both options are available.
Can I arrange my own freight pickup?
Sure!
Do you provide marketing materials or sell sheets for retailers?
Yes. Let us know what you need and we either have it or can make it (eventually).
How should I educate my customers about kimchi if they’re unfamiliar with it?
It’s a delicious fermented product - similar to pickles but not, a flavorful kraut, and crunchy crescendo of flavor in your mouth. Great with hot dogs, on sandwiches, grilled cheeses, dips, by itself.
Do you offer in-store tastings or promotional support?
We do offer demo support, please let us know if that is something you are interested in.
Can I get digital assets (images, social media content) for my store's marketing?
Yes, please request.
What are the best ways to incorporate kimchi into a restaurant menu?
As a side item (aka KIMCHI), in a sandwich, as a burger topping, in the dishes (kimchi fried rice, kimchi & pierogies, etc.).
How do I properly handle and store kimchi in a commercial kitchen?
Keep refrigerated & in an airtight container (the 5 gallon bucket).. Take portions as needed, don’t double dip.