Dried Kimchi, Dehydrated Kimchi


What is dried kimchi?

Dried kimchi is made of Chinese cabbage with several seasonings ( water, garlic, ginger, salt, chili powders….).

Suggested percent : Chinese cabbage 75%; Seasoning 25%.

After fermention, it is cut into flakes and air dried.

Common size: 15 mm, 10mm, 6 mm, granules.

Various cleaning processes to ensure no foreign material in our dried kimchi flakes.

It is rich in flavor and taste.

How to make dried kimchi ?

• Fresh cabbage washing and cutting

• Pickle of cabbages

• Seasoning preparing

• Blend the cabbage with seasoning

• Fermentation

• Air drying

• Muti cleaning steps before packing.

How to use dried kimchi ?

It can be eaten as a snack, you can add a couple of flakes in soups, use it on ramen noodles, a salad, or mixed with mayo or sour cream…


For Korea market, the bulk pack is 15 kg / case. Customized acceptable.

Dried kimchi flake is Non-GMO, Gluten Free, Halal certified.


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Dried kimchi is made of fresh cabbage, garlic & ginger puree, sea salt, chili powders….through fermention. Then cut and air dried.

Various cleaning process, optical sorting, hand sorting, metal detect and X-ray to ensure no foreign materials in our products.

Dried kimchi flake is a perfect ingredient for snacks, instant noodles, sausage, burgers, soups and casseroles…

Available size: 15 mm, 10 mm, 6 mm, granules, powder.

Color: Yellow red

Packing: Inner double PE bags inside and carton outside, 10-20kg /carton

Storage condition: Sealed in dry, cold, waterproof & ventilated condition

Certification: ISO9001, IS022000, BRC, KOSHER, HALAL

Noted: The size and packing of products can depend on buyers’ requirements




1. Physical

Color: Yellow Red

Flavor: Typical of kimchi

Appearance: Flake 15 mm, 10 mm, 6 mm

II. Chemical

Moisture                  10% maximum

Foreign Material     None

III. Microbiological

Aerobic Plate Count   100,000/g maximum

Mould and Yeast:        1000/g maximum

Coliform                        500/g maximum

E. Coli:                           < 3 MPN/ g

Salmonella                     None Detected/375g

IV. Packaging, Storage and Shipping

Inner double PE bags and outside carton

Shelf Life: 12 Months

Storage temperature 25 °C, relative humidity 60%

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