Cabbage Patch Kimchi

Which 3 would you pick? Swipe to see our choice! 🤣

Even if you said you didn’t like RISOTTO, I’d arborio no resentment towards you 😂

If puns aren't your thing, how about a great recipe? This kimchi risotto pairs really nicely with seafood.

Kimchi Risotto Recipe

Serves 2
Prep Time: 5 minutes
Cook Time: 35 minutes

Ingredients:
1 small yellow onion, diced
1 tbsp butter
½ cup kimchi, diced
1 clove garlic, minced
1 cup arborio rice
2 tbsp dry vermouth/white wine
1 tbsp kimchi brine
3 cups chicken stock
¼ cup grated parmesan
½ tsp salt

Instructions:

1. Heat stock in a saucepan on medium low heat
2. In a separate saucepan heat butter on medium heat, add onions and kimchi
3. Once onions are translucent add arborio rice and toast until the edges of the grains are translucent
4. Add garlic and a splash of white wine to deglaze
5. Once the wine has evaporated add the kimchi brine and one ladle of warm stock to the rice and stir until absorbed
6. Repeat step 5 until rice is al dente in texture
7. Add parmesan and salt
8. Serve topped with green onion, cilantro or additional parmesan

Recipe coming to the website soon! Developed by Adrian, our kimbap chef and food enthusiast. His clear instructions & Italian roots have made this recipe foolproof. We can expect to see more of his creations 🔜 🙂

You can now find Cabbage Patch Kimchi at many new Sobeys locations across Nova Scotia and New Brunswick! Drop a comment if you've recently found our kimchi in your local Sobeys👇 If your Sobeys is not yet on the map yet-let us know and we'll be sure to contact them! We love our maritime kimchi fans❤️❤️❤️

Happy holidays to one and all from the Cabbage Patch Kimchi team! 🎄

👀 Who makes your kimbap? 👀

Swipe to meet Adrian who has been diligently preparing the most delicious snacks for you since May! He came from ON and graduated from Acadia with a Philosophy Degree. I secretly suspect that he is writing a book called 'Zen and the Art of Kimbap Making'. 😂 All jokes aside, we are extremely lucky to have Adrian in our corner. He is happy-go-lucky, reliable and has great taste in music. He can handle anything this small business owner throws at him with grace, and I am so grateful to have him on our small but mighty team.

We also have more exciting kimbap news! Today we will be making our 1st delivery to both stores!
You will be able to find them at the store on Agricola and Little Local on Windsor & Almon around lunch time today.

👋 Do you love working with your hands?
Are you looking for a great part time gig?

We require a kimbap chef with the following experience/skills and qualifications:

✔️1 year of kitchen experience
✔️Food Safety Certificate
✔️Attention to detail
✔️Reliable with a commitment to quality
✔️Independent
✔️Hard working

15-20 hrs a week maximum
Working hours are flexible but typically from 8am-noon M/W/F
Production facility in downtown Halifax
Wage: $20 per hour
Training (paid) start date: ASAP with a start date of April 10th

Submit resumes with a cover letter ASAP to: [email protected]

Friends of CPK, please share or let me know if you know someone looking for work who fits the bill.

Homemade stew 🍲 served with kimchi for some added heat 🌶️ and ferments!
Homemade Stew Recipe (made in the pressure cooker):
4 medium-large potatoes 🥔 - diced
1/2 leek - diced
1 onion 🧅- diced
3 garlic cloves 🧄- minced
2 celery stalks - diced
4 carrots 🥕- diced
1 cup Brussels sprouts, diced
1 cup peas, frozen
2.5 lbs beef stew meat (locally sourced from Baileys meat market)
2 tbsp dried parsley 🌿
2 tbsp savoury
1 tsp salt
1+ tsp pepper
2 L low sodium chicken broth
1 large can diced tomatoes 🍅 (no sodium)
1/4th cup red wine
Oil for bottom of pressure cooker
Directions:
1) Wash and dice all vegetables
2) Brown stew beef (marinated salt and pepper) on sauté in pressure cooker (10 min).
Remove beef.
3) On sauté, cook onions, celery, leeks, and garlic in oil with parsley and savoury for 8 minutes.
4) Add in browned beef, tomatoes, potatoes, red wine, and stock, and pressure cook for 15 minutes and relieve pressure naturally.
5) Sautee for 10 minutes with Brussels sprouts and peas until Brussels sprouts are soft.
6) Serve and add either kimchi or sauerkraut.
Enjoy!

Yay! We are now in both Tatamagouche and Pictou stores. So happy to be stocked in these areas!😀

🚨🚨🚨New Product Alert!!🚨🚨🚨
Kimchi from Cabbage Patch Kimchi available at both locations.

🚨🚨New Product Alert 🚨🚨
We now have Kimchi from Cabbage Patch Kimchi

Happy holidays from our small & mighty team! ✨🎁🎄We thank you for your support this past year.

Luisa() is at the today for your last minute needs with kimbap made by Jen (). We will be taking next Saturday the 31st off from the market for a rest.

Not pictured are our production crew from but we will fix up with that in the new year! ❤️

THE ULTIMATE HOLIDAY APPETIZER 🎄

✨ Kimchi Meatballs✨

1/2 pound ground pork
1 pound ground beef
4 stalks green onion, white and green parts, minced
1 T freshly grated ginger
2 cloves garlic, peeled and minced
1 Tbsp soy sauce
1/4 cup Cabbage Patch Kimchi, drained and minced
1 egg
~1/2 cup panko breadcrumbs, toasted is optimal
1 handful fresh cilantro, minced (optional)
Salt and pepper to taste

To assemble:
Cucumber, sliced, medium thick
Green onion
Toasted sesame seeds
Chili flakes
Sriracha Mayo (see below), optional

In a medium pan over medium heat cook kimchi, stirring often until golden and most of the liquid has evaporated. Cool completely. In a large bowl place all ingredients, including cooled kimchi, and mix to combine without overworking. Roll in to ~ 24 balls. In a large pan over medium high heat, heat enough oil to cover the bottom of your pan lightly. Add meatballs, in batches if needed, making sure not to over crowd your pan and brown 1-2 minutes per side until all sides are browned. Drain. Add meatballs back to pan, pour soy glaze over top (see recipe below), reduce heat to low and allow to cook for ~5 minutes until meatballs are cooked through and sauce is reduced, sticky and dark. Remove from heat. Place a dollop of mayo on each cucumber. Top with a meatball, garnish and consume right away. Enjoy!

Soy Glaze:
1/3 cup soy sauce
1/4 cup sesame oil
1/4 cup brown sugar
3 Tbsp water

Stir all to combine.

Sriracha Mayo
1/4 cup sriracha
1/4 cup mayonnaise
Juice of 1/2 a lime

Stir to combine.

So much love to who created and photographed this recipe for us! 🎁🎄♥️✨

If you haven't tried a kimchi grilled cheese yet; this is my 🎁 to you. 🥰

We'll be serving them the next 2 Saturdays on sourdough and with cheese! Come try one and grab a jar of kimchi to replicate one for your loved ones over the holidays!

Recipe link in stories👆

Photos by the ever talented

December is for cozy stews full of rich flavour. Check out this amazing recipe for Kimchi Jjigae with Ribs from (link in stories). Our #1 fan cooked this up last weekend with our cooking kimchi from !
Come see us tomorrow and stock up☺️

🔥SALE ALERT🔥 $9.99 a jar🤯

Our kimchi is on special until December 7th at all of our Sobeys locations in HRM. Stock up for the holidays!

🔥SALE ALERT🔥 $9.99 a jar🤯

Our kimchi is on special until December 6th at all of our Sobeys locations in HRM. Stock up for the holidays!

https://www.youtube.com/watch?v=vD9XIBplOPo

Special thanks to Mark Dewolf from SaltWire.com for featuring our product on his show! 😀

In A Jiffy with Mark DeWolf–S5 Ep8 In this episode of Wined & Dined, host Mark DeWolf gets inspired by kimchi, Korea's iconic fermented cabbage dish. Get to know Cabbage Patch Kimchi's Jessie ...

https://www.saltwire.com/atlantic-canada/lifestyles/mark-dewolf-feeling-fine-dining-on-fermented-foods-100785798/

Check out these recipes from Mark DeWolf from SaltWire.com! I'll be sharing the video link, if you'd also like to watch the method.

MARK DeWOLF: Feeling fine dining on fermented foods | SaltWire Mark DeWolf explores fermented foods, such as kimchi, as part of a healthy diet.

Here's your friendly fall reminder that we have kimchi stocked in Cape Breton . Can't find it? Our kimchi is always refrigerated and in this store it's in the produce section.

In our Sobeys stores, you can usually find our kimchi in the deli section or sushi section! If you don't see it you can ask a deli manager or message us☺️

🚨DEAL ALERT! 🚨We have jars of cooking kimchi Halifax Brewery Market for $8! Come for your thanksgiving supplies and pick up a jar of cooking kimchi to make the recipe below:

Kimchi Braised Turkey Stew

2 cups cooking kimchi (1 jar)
1 cup vermouth or dry white wine
5 strips of bacon cut into 1 inch pieces
4-6 cups of leftover turkey
1 cup turkey broth
8 garlic cloves shedded
1 onion
1 red pepper
1 pint cherry tomatoes
5 potatoes chopped
5 carrots chopped
1 tbsp veg oil

Step 1
Preheat oven to 275 degrees.

Step 2
Heat oil in a large Dutch oven over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes.

Step 3
Add in onions, garlic and tomatoes to the same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add vermouth/wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.

Step 4
Add in cooking kimchi, turkey stock and simmer for another 2-3 min.

Step 5
Add turkey, potatoes, red peppers, potatoes and carrots into mixture and bring to a simmer.

Step 6
Cover the dutch oven and transfer to an oven preheated to 3275 F. Braise for 2 1/2 to 3 hours or until the turkey is tender. Could also be done in a slow cooker or an insta pot!

Recipe was developed by loosely following one from but I can't ever follow a recipe...so modified by me!

Do you love working with your hands?
Are you looking for a great part time gig?

We require a kimbap chef with the following experience/skills and qualifications:

✔️1 year of kitchen experience
✔️Food Safety Certificate
✔️Attention to detail
✔️Reliable with a commitment to quality
✔️Independent
✔️Hard working

15-20 hrs a week maximum
Working hours are flexible but typically from 8am-noon M/W/F
Production facility in downtown Halifax
Wage: $20 per hour
Training start date: August 24th

Submit resumes with a cover letter ASAP to: [email protected]

‼️Hot tip‼️The BBQ condiment you didn't know you were missing: kimchi.

Happy summer everyone!

📸

Last day ! We’re here until 5pm😊

Come say hi! 👋 Stock up on kimbap for lunches this week!

Wahoooo! It’s time! We’re here today and tomorrow until 5pm!

And we have kichacha! It’s a spicy kimchi sauce. It’s so fresh and funky, and we think you’ll love it!

We’re serving it with our kimchi grilled cheese for a sneak peek 👀

Have you marked your calendar?🗓

This year there will be over 90 extremely talented vendors market!
We can’t wait to see (and feed) you all in the new space 😊

We will have 3 types of kimbap🍙:

1. Kimchi & Tuna from
2. Spicy pork marinade
3. Vegan 🌱 with our daikon kimchi

A
N
D

K I M C H E E S E with cheddar 🧀 and sourdough 🍞 🤩

The question is…will you be eating 🍙 or grilled kimcheese🧀?

Drop an emoji to let us know (🍙 or 🧀) for a chance to win a $25 credit at our booth!

&beauty