Always Fresh. Always Delicious.

After 30 years, Arirang Kimchi still sticks to their motto “Always Fresh, Always Delicious”.

Hand-produced with no artificial preservatives or ingredients, its high-quality flavor is derived from Mrs. Oh’s distinguished secret recipe and a whole lot of TLC. Arirang Kimchi has never failed to bring our customers fresh kimchi done right for three decades and promises to deliver the same for years to come. Mrs. Oh still samples each batch for its perfect taste ‘til this day. 


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What is kimchi?

Kimchi is a traditional side dish of Korea that is very tasty, addictive and great for your health. It consists of fermented cabbage (or other vegetables such as radish or cucumber) that is mixed with a sauce of dried red pepper flakes, garlic, ginger, salt, and other spices. It can be made spicy or mild depending on personal preference. 



What are the health benefits of kimchi?

Kimchi helps aid in digestion because it naturally produces lactobacillus, the “good bacteria”, found in foods like yogurt, sauerkraut and kefir. Additionally, kimchi is loaded with vitamins A and C and antioxidants to strengthen the immune system.  



What is the shelf life of kimchi?

Kimchi is naturally preserved via fermentation so it never actually goes bad. Once very pungently fermented, it is great to cook with. 



What can I expect with the fermentation of kimchi?

Stage 1: Fresh - Fresh, crisp flavor of vegetables dressed with sauce, similar to a salad.

Stage 2: 1-2 weeks of fermentation. By now, kimchi bubbles up by releasing gasses and reaches its peak flavor. While still fresh, the briny cabbage has now infused with the sauce and flavors are bolder.

Stage 3: 3-4 weeks of fermentation. At this stage, the cabbage is wilted and less crispy and reaches a level of fizzy, stimulating and very bold flavor.

Stage 4: After about a month, the kimchi is extremely fermented- very pungent and strong in flavor. It is great to cook with at this stage. 



What are some other ways I can consume kimchi?

Kimchi can be put into stews and soups. Top it on hot dog or in a burger, infuse it with butter or oil, eat it as a side with steak, or chicken. Goes well with any protein, delicious with bbq, chop it up and put it in your pasta sauce, put it in a burrito, taco or quesadilla, grilled cheese, grits, pulled pork sandwich, eggs, sautee, fried rice, ramen, noodles, macaroni salad, chicken salad, egg salad, potato salad, kimchi aioli



When is the right time to consume kimchi?

I am asked this question a lot and the answer is: Anytime is the right time. The unique thing about kimchi is that it can be consumed at any level of fermentation based on personal preference. Some people prefer it fresh and crisp, some people love consuming it when it’s really funky and fizzy and then there’s everyone else who loves to consume kimchi right at the peak of fermentation. 



What is the best way to store kimchi to maintain ultimate freshness?

When placing it back into your refrigerator, push the cabbage down below the liquid. This will ensure ultimate freshness of your kimchi. 



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Ridgefield, NJ 07650


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