If you have had your fix of Korean chows alongside crafted brew at Changwon Express in Asoke, you might have already been familiar with the famed house-made kimchi whipped up following the recipe of the mother of South Korean owner Ted Ahn. Now the Korean beer joint has launched its popular kimchi by the jar that promises to amp of your home cooking with the signature kick of sourness!
According to Ahn, most Thais are familiar with Japanese-style kimchi, while most Korean variations sold at supermarkets aren’t so fresh due to long-haul logistics and transportation. So Changwon Express’ offering of kimchi could be one of your best bets for fresh and authentic kimchi in Bangkok.
Due to natural fermentation, the flavor profile of the pickle will develop as the time progresses. Ahn's kimchi tastes at its best when it is eaten simply with rice or noodles within two weeks of purchase, and will develop sourness until one month which is perfect to enjoy with barbecue. After that until two months, the treat will be fully fermented and will taste best in kimchi soup.
You can order Changwon’s authentic kimchi by the bar’s Facebook page (B140/500g).