Small batch · Sarajevo
Naturally fermented kimchi from Sarajevo.
Handcrafted in small batches, unpasteurized, and made without preservatives or additives.
View productsCurrently in jars
Kimchi for different tastes.
From mild to spicy, each kimchi brings something different.
HandcraftedNaturally fermented
Kimchi
Balanced, tangy, and moderately spicy. A versatile choice with rice, noodles, eggs, or straight from the jar.
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HandcraftedNaturally fermented
White Kimchi
Crunchy, full-flavored kimchi without the heat. It contains no gochugaru or fermented shrimp, but it does contain fish sauce.
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Hot kimchi
For serious heat lovers: classic kimchi flavor with a stronger, longer-lasting chili heat.
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Vegan Kimchi
Balanced, tangy, and moderately spicy, with shiitake and kombu adding deep plant-based savouriness.
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Your jar of kimchi
Would you like to reserve a jar?
Is the product you want unavailable? Message us on Instagram or WhatsApp to ask about reserving a jar from its next batch. Tell us which product and jar size you would like.
We will confirm availability and arrangements with you personally.
New batch announcements
Leave your email and we will write to you when the next batch is ready. We only send batch announcements, nothing else.
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, giving the jar another life.
Serving ideas
Kimchi with what you already eat
See a few more ways to serve kimchi with whatever you are eating.
With roast chicken and potatoes
1 of 6: With roast chicken and potatoes
Open the jar, make dinner.
Kimchi recipes
Make ramen from scratch, turn yesterday’s rice into dinner, or simply add kimchi to whatever you already eat.
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Korean Banchan Plate
Easy meal ideas. Just add kimchi to whatever you are already eating.
Open recipe
Kimchi gets more sour over time.
Living food
Fermentation carries on in the fridge. Fresh kimchi is milder and crunchier, and becomes more sour with a stronger flavour over time. More sour kimchi is great for cooking, but can still be eaten as a side.
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 can harm your kimchi.
Before the first purchase
Free samples
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.
Small batches. Actually small.
Why the jar count varies
Salt draws water out of cabbage cells through a process 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.
Food changed me first.
How it started
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