One of the most important ingredients in our Kimchi is fresh garlic.

We use a generous amount of raw garlic because it plays a key role in both the flavor and fermentation of traditional Kimchi. Rather than using processed garlic or garlic powder, we grind our garlic fresh the day before making each batch. This helps preserve its bold aroma, natural depth, and clean, authentic taste.

Fresh garlic also contains a natural compound called allicin, which is formed when garlic is crushed or chopped. Allicin has been studied for its potential antioxidant properties and its role in supporting overall wellness. In Korean cooking, garlic has long been valued not only for its rich flavor, but also for its connection to a healthy, balanced diet. In fact, South Korea is one of the world’s leading countries in garlic consumption per person.

By using freshly ground raw garlic in every batch, we make sure our Kimchi carries the deep flavor, natural character, and traditional fermentation quality that Korean Kimchi is known for.