KimChi (vegan)


KimChi is a living, continuously fermenting natural product. To keep it alive, it should not be vacuum packed. It goes through a ripening process until the lactic acid formation reaches its peak. Then the KimChi develops its fantastic aroma and slight sparkle. NaNum’s KimChi is sold at exactly this stage of ripeness; ideally, you should keep it cool and consume it within a few days. It doesn’t go bad afterwards, but tends to become increasingly sour, so be sure to store it in the refrigerator to slow down the ripening process.

An opened jar should also be kept tightly sealed in the refrigerator. Squeeze the leftovers in the jar and cover with foil. It is best to wrap the jar additionally in a bag so that the butter does not take on a KimChi taste in the refrigerator (Koreans therefore also usually have a KimChi refrigerator). Of course, the best thing is to leave no leftovers at all.


200g jar


(€45.00 per 1kg)


KimChi is a science onto itself. There is an infinite number of varieties, with each region boasting its own special preparation. What is common to all KimChi is that it requires a great deal of experience to make. In Korea Kimchi is a standard side dish that is being served with every plate. Next to indigestive dishes it counters with freshness and lactic acid as well as being a perfect neutraliser for strong flavours of fish, meat or beans. A real puristic treat is the combination of KimChi on rice with a hint of roasted sesame oil. 

Other popular delicacies would be iced Kimchi on cold noodles or steamed pork belly on sparkling Kimchi. When it comes to the point that Kimchi has surpassed it’s maturity peak and starts tasting much like sauerkraut, it is time to turn it into a beautiful KimChi pot dish.


There’s nothing ordinary about NaNum, a Korean eatery in Kreuzberg. Hostess Jinok Kim is a ceramist, she is a former opera singer in alto voice and has always been a passionate cook. Firmly rooted in her family’s traditional recipes, Jinjok’s cuisine offers an experimental and creative take on Korean favourites. She concots ferments and vinegars from Gravensteiner apples, quinces, pine needles and chokeberry and other uncommon ingredients. Another speciality of hers are the dried, fermented and pickled delicacies made from garlic flowers, sesame leaves or weeds. And Jinjok’s KimChi is bound to leave you addicted!  The dishes are served on their own ceramics, which Jinok makes by hand. Without a wheel, these unique pieces are pressed out of a lump of clay – a thoroughly physical and original way of working. Many ceramics can also be discovered, admired and purchased on the gallery above the restaurant from Jinjok’s ceramics studio. You can also get them at Markthallel IX, where Jinok can always be found on market days.