Kimchi is a naturally fermented, vegetable-based side dish that originated in Korea. If you haven’t tried kimchi yet, please do! There are some fantastic options available at local Korean and Asian fusion markets. Of course, there’s nothing like homemade kimchi (which is what we fell in love with many years ago).

Like all kimchi, WeChi contains probiotics (healthy gut bacteria) as well as prebiotics (the food that helps probiotics thrive). Long story short, not only does it taste amazing, it’s also good for your gut!

Pretty much anything you’d squeeze a flavorful, gingery, garlicky condiment on! It’s amazing on savory breakfast foods like eggs and breakfast burritos. Ready for lunch? It’s a perfect sandwich spread or rice bowl topping. At dinner, squeeze it on grilled meats & veggies or top your burger or hot dog. And pretty much any Asian meal will pair nicely with WeChi; from Korean and Chinese, to Japanese and Thai.

For more ideas, take a peek at our WeChi Food Pairings!

Yes, it’s both/and! In order to achieve the salty umami traditionally imparted by fish sauce, oyster sauce, salted shrimp, etc., WeChi kimchi puree is made with a proprietary blend of shitake mushrooms, kombu (edible sea kelp) and gluten-free tamari so our vegan and gluten-free friends can also enjoy this amazing product!

Glad you asked! Take a look at the list of WeChi Regular ingredients below.