Bath Culture House’s Kimchi Ketchup is a spicy, tangy and aromatic sauce created for use as a relish on everything from vegan burgers to hot fried rice. It’s a similar recipe as our Kimchi but fermented differently (top secret!) and for use on different dishes. We use a combination of nori, sea greens and dulse seaweed to give the best profile of nutrients as possible. Seaweed is high in iron, whilst fermented Chinese-leaf cabbage has a variety of ‘good’, friendly bacteria.

Ingredients – Chinese-leaf cabbage, carrots, onions, Cornish seaweed (Nori, Sea Greens & Dulce), garlic, ginger, Gochugaru chilli flakes (Korean red pepper) & sea salt

Allergens in bold

Nutritional Information per 100g

Energy 117kJ / 28kcal

Fat 0.5g

of which saturates 0.1g

Carbohydrate 5.9g

of which sugars 2.0g

Fibre 3.0g

Protein 1.5g

Salt 1.8g

STORAGE: Refrigerate on arrival