Mynappa | The Kimchi Makers

The kimchi!

Naturally fermented vegan pickle

Rich and tangy flavor with fruity freshness.  Have it as a great substitute for unhealthy chips and snacks. A game-changing ingredient for your sandwiches, noodle soups, wok recipes, or with grilled meat and tofu.

Low-calorie, low-fat, nutrient-dense source of vitamins, minerals, antioxidants and polyunsaturated fatty acids.

Handcrafted with care
in Liberec.

Friendly lactic acid bacteria optimize digestion and boost the immune system.

No artificial flavors,
colors or preservatives.

Only 32 calories per 100g.

Vegetables from certified

New to kimchi?

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.

About kimchi

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.

About us

It all began with a passion for our homemade kimchi, but it was the influence of more and more friends and colleagues, demanding “a bit of that kimchi”, which pushed us to move and set up Mynappa - a family company with production in Liberec. We use napa cabbage from a family farm in the Elbe region, which uses environmentally friendly methods, significantly restricting the use of agrochemicals, pesticides, and fertilizers. Thanks to this the farm holds the certification of IPZ and GlobalGAP. The quality of the ingredients and their considerate processing are secrets to the taste of our kimchi.

Michal Hlavatý

Where can I buy?

Do you want to offer our kimchi in your bistro, eshop, or hotel? Contact us!


MYNAPPA s.r.o.
Kaprova 42/14, 110 00 Praha
IČ: 07394896
DIČ: CZ07394896
Acct. No.: 285401624/0300