Mynappa | The Kimchi Makers

How to store your kimchi?

Simply keep it refrigerated. Cold temperature slows down fermentation and gives the kimchi enough time to deepen and balance all its flavors. If you leave your kimchi at room temperature, fermentation may accelerate. That doesn’t harm the kimchi, but may change the taste, and reduce its lifespan. As with the fermentation of fine cheese or wine, older kimchi will be stronger and deeper in flavor. After opening, you should eat it within 3 days.

Opening the jar

We recommend you open your kimchi jar above a sink - kimchi may overflow as a result of fermentation (like sparkling wine).

Bubbles in my kimchi?

Sometimes you can find bubbles in your kimchi as a result of ongoing fermentation, but don’t worry if you didn't find any. It all depends on which probiotic culture is dominant at the moment.

What is kimchi?

This lactic acid fermented vegetable pickle is definitely Korea’s national treasure. Pickling and fermenting vegetables were used to preserve crops during the winter season. What made kimchi a worldwide popular phenomenon was its tangy, earthy flavor and nutrition advantages. There are infinitely many variations of kimchi but one of the most widespread is the one made of salted napa cabbage, garlic, ginger, and chili. Kimchi and other fermented food will play an increasingly important role in the eating of the 21st century.

What is fermentation?

Lactic-acid fermentation is one of the oldest forms of food preservation. It is a natural process provided by friendly lactic acid bacteria cultures, that convert sugars and carbohydrates into lactic acid, preserving vegetables and giving kimchi its signature tang. This long-known process adds valuable vitamins (A, B, C, and K) and minerals such as calcium and iron as a happy by-product. The outcome is more nutritionally valuable than its component ingredients and has more natural acidity for our own healthy digestive pH.

At the very beginning there was a huge passion for fermentation and its incredible and fascinating possibilities for taste building. Kimchi quickly won the race for the most popular product from our home fermentation lab, but it was the increasing interest from our fans that meant there was never enough. I realized the time to change a hobby into a full-time job had come. In 2018 I founded the Mynappa kimchi brand with production in Liberec. We require from our suppliers extraordinary quality, freshness, and responsibility towards nature. The quality of our production will always be ahead of marketing, which is why we highly appreciate the support of all our fans, who continue to recommend us. Thank you very much for being with us!

Michal Hlavatý