What is it?
Unpasteurised, spicy, vegan kimchi – aka Eaten Alive's take on the classic Korean staple of fermented cabbage (and other vegetables). This version skips on the jeotgal (salted fish sauce) and makes the most of raw veggies, daikon, hand-cut Chinese leaf, soy sauce and chilli flakes. Fermented for three weeks before being sold, this kimchi is all crunch, umami and saliva-inducing, head-turning funk. We love it. You know what else we love? The rest of Eaten Alive's range. And good thing, too. Because there's a lot to it.
On top of the classic kimchi, you've got the spicy kimchi (does what it says on the, um, jar) and the golden kimchi, which brings lemon and turmeric into the mix. Then there's also the smoky pink sauerkraut, which, if you were wondering, should head straight into your next pot of meaty winter stew. And last but not least, there's the fermented scotch bonnet hot sauce, which should you happen to have some spare cheddar to hand should absolutely meet under the grill in a toasty melody of deliciousness. Also known as a cheese toastie with a splash of hot sauce to those not in the know...
Who makes it?
Pat Bingley and Glyn Gordon, friends, chefs and the creators of Eaten Alive, which finds its home in Battersea.
What does it taste like?
The manageable heat of fermented chilli flakes gets up under your lips, before the slightly sweet, addictive crunch of the pickled veg follows through. Whack a healthy (read: gigantic) helping of the stuff inside a mature cheddar toastie and never look back.
Where can I get it?
You can catch some crunch next time you pay a visit to the likes of Tonkotsu, Chick 'n' Sours or Nanban. But if you want easy access to a jar (or four) of the stuff then order at eatenalive.co.uk. Four-jar sets cost £30.
