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Kimchi is a popular Korean banchan consisting of fermented vegetables in a spicy and tangy rice based sauce. It’s traditionally made with Napa Cabbage, Spring onion and Fish Sauce.
Bia Cultures take on Kimchi includes instead Irish Vegetables in season at the moment like Leeks, Rutabaga, Cabbage, Carrots plus some ingredients preserved last Autumn like Apple, Garlic and Onion.
Always buying from local suppliers, organic when possible. Lids will have a slight rise, please take care when opening.
Turnips 38%, carrots 26%, cabbage 13%, apples, rice flour, onions, leeks 3%, water, ginger, garlic, gochugaru 0.8%. bird eye chillies.
See allergens in bold.
| Nutritional Value | per 100g |
| Energy | 82kj/ 20kcal |
| Fat | 0.5g |
| of which saturates | 0g |
| Carbohydrate | 3g |
| of which sugars | 3g |
| Fibre | 0.5g |
| Protein | 1g |
| Salt | 0.35g |
Store in a cool dry place. Keep refrigerated once opened. Lids will have a slight rise, please take care when opening.
When eating unpasteurised lacto-fermented foods, it's important to consume them raw, as the bacteria's heat tolerance is roughly 40 C. Therefore, it's bets to keep your fermented veggies away from any heat sources.
At the heart of Bia Cultures are co-founders Laura and Rory, a duo driven by a deep love for Irish produce and a passion for natural fermentation. Together, they’ve built a business rooted in tradition, sustainability, and community, specialising in raw, unpasteurised fermented foods made exclusively from seasonal Irish vegetables.
From their small-batch kitchen, Laura and Rory reimagine global favourites with a distinctly Irish twist. Their mission goes beyond delicious food. By sourcing local and organic vegetables wherever possible, and working closely with nearby farmers, Bia Cultures is helping to strengthen Ireland’s food sovereignty, support local economies, and reduce the carbon footprint of every batch.
