A fermentation that bridges tradition and experimentation: this Purple Cabbage Kimchi is born from the meeting of Korean kimchi and European sauerkraut. Purple cabbage, when fermented, develops an intense tone between purple and pink, with a flavour that balances acidity, natural sweetness and a controlled heat.

The lacto-fermentation process enhances the crisp texture of the cabbage and creates deep layers of flavour – less aggressive in acidity than a classic kimchi, but still with the pungency and complexity that define this type of product. The use of different chillies and natural variations between batches is part of Vivus’s living, artisanal approach.

A versatile accompaniment, designed to transform simple dishes: it pairs well with rice, eggs, meat, sandwiches or salads. It can also be used as a base in hot preparations, always maintaining its intensity.

Unpasteurised product, alive and constantly evolving. Must be kept refrigerated to preserve texture, flavours and its natural fermentative activity.