HandcraftedNaturally fermented
Kimchi
Artisan kimchi handmade traditionally in small batches with carefully selected high-quality Korean ingredients. Spice level 2/3.
300g15 KM
500g20 KM
Small batch · Sarajevo
Naturally fermented kimchi from Sarajevo.
Handcrafted in small batches, unpasteurized, and made without preservatives or additives.
View productsCurrently in jars
Three kinds of kimchi. All finished with care.
When reservations open, you can choose 300g, 500g, or both for each variety.
HandcraftedNaturally fermented
White Kimchi
Artisan white kimchi handmade traditionally in small batches with carefully selected high-quality Korean ingredients. No gochugaru or fermented shrimp, no heat, but it still contains fish sauce.
300g15 KM
500g20 KM
HandcraftedNaturally fermented
Hot kimchi
Hot kimchi in Sarajevo, handmade in small batches using a traditional method. More chili, deeper spice, and the same careful fermentation approach.
300g15 KM
500g20 KM
Kind by name. Kind in practice.
Reduce waste. Return your jar so we can reuse it.
I ferment in glass and steel, choose paper wherever possible, and see no reason for a perfectly good jar to become rubbish.
1Glass and steel2Paper packaging3Jar returns
0,50KM
Return a clean jar with its label attached and receive 0.50 KM back. The jar gets another life.
Living food
It will get more sour. That is the point.
Kimchi keeps fermenting slowly in the fridge. It is milder and crisper when young; over time it becomes bolder and ready for entirely different dishes.
Keep it refrigerated, close the jar after each use, always use clean utensils, and keep the kimchi pressed into its liquid as much as possible. Oxygen and unwanted microorganisms are not friends of your ferment.
How to eat it
Open the jar. Make dinner.
Start ramen from scratch, turn yesterday’s rice into dinner, or simply add kimchi to whatever you already eat.
01
Kimchi ramen
Broth from scratch + a shortcut for days when you cannot be bothered
Recipe coming soon
02
Kimchi fried rice
Fast, seriously good, and ideal for more sour kimchi
Recipe coming soon
03
Kimchi stew
Deep, warming, and perfect for more sour kimchi
Recipe coming soon
04
Kimchi on the side
Easy meal ideas. Just add kimchi to whatever you are already eating.
Recipe coming soon
05
Kimchi pizza
Crisp crust, melted cheese, and enough acidity to make everything make sense
Recipe coming soon
06
Kimchi burger
Rich, crunchy, sour, and not remotely subtle
Recipe coming soon
07
Kimchi fries
Crisp fries, kimchi, and everything they need on top
Recipe coming soon
Samples
Try it first, then decide.
When I have enough kimchi, I set aside a few free samples for people trying it for the first time. You can get one before your first purchase, for pickup only. The type and amount depend on what is available.
Ask about samplesSmall batches. Actually small.
Same recipe. Different jar count.
Salt draws water out of cabbage cells. This natural process is called osmosis. Because every cabbage holds a different amount of water, the same starting weight does not always produce the same number of jars. That is why batches are limited and the final number of available jars is only known after packing.
How it started
Food changed me first.
Kind Ferments grew from four years of cooking, learning, and making food I could not find in Bosnia. Fermentation became part of daily life, and sharing food with people became work that finally felt meaningful. I make each batch slowly, check it as it ferments, and pack it when it is ready. I give every jar the same care and let each batch develop its own character.
Open a jar, put it on the table, and share it with someone. Sometimes adding kimchi is all it takes to make a familiar meal feel different.
Find new batches, recipes, and fermentation chaos on Instagram.
@kind.ferments