Queeney Kimchi
Now available at:
The Chop Shop
100 Charlotte St
Asheville, NC
Blue Ridge Market
83 Weaverville Rd
Asheville, NC
or click the button
About Us
At Queeney Foods, we are passionate about creating delicious and healthy kimchi for our community. Our belief in hand crafted, small batch production is what sets our kimchi apart. Fresh locally sourced ingredients, attention to detail, and our secret family recipe combine to create a kimchi like no other.
Testimonials
Holy cow! This is the best kimchi I've ever tasted. The flavor, heat, and texture are amazing!
-John K. from Mooresville, NC
Truly delicious!
-Meherwan Irani - Celebrity Chef
That's the best kimchi I've ever had.
-many people
This is the most authentic kimchi I've had in a long time.
-Korean lady at the tailgate market
It's now the only kimchi I eat.
-Ann S. from Asheville, NC
What is kimchi?
- Kimchi is a traditional Korean dish served at just about every meal in Korea. It has become quite popular in Western culture since the early 2000’s. It can be made with just about any vegetable (cabbage, radish, and cucumber are very common) but Napa Cabbage kimchi is the most common and most traditional. Queeney Kimchi is made with traditional Napa Cabbage, daikon radish, and carrot as the base. Kimchi can be eaten alone or as an accompaniment to any meal. The taste is amazingly refreshing and bright.
- Kimchi is also an amazing probiotic food. It is fantastic for gut health.
- Kimchi is a fermented food (see “What is fermentation?” below) so it has a distinct aroma when you open the jar, which is why we... Love the Funq!
What is fermentation?
- Fermentation refers to the chemical breakdown of a food by the naturally occurring interaction of bacteria and sugars resulting in the release of lactic acid and bubbles. Fermentation creates amazingly complex, deep and bright flavors. Other fermented foods include beer, sauerkraut, yogurt, and soy sauce. We ferment our kimchi by hand mixing all of our veggies along with a little sugar (naturally occurring in some of our veggies like ginger and carrots as well as a tiny bit of brown sugar) and letting them sit and get to know one another in a fermentation pot for about ten days. During this time, the kimchi releases a lot of bubbles and must be attended to each day to “punch down” the kimchi and release the bubbles. Once the kimchi reaches its perfect “funq” level, we stop the fermentation by refrigerating the kimchi. The cold temperatures halt the interaction of the bacteria and sugars to stabilize the flavors and textures of the kimchi. When left on its own at fermenting temps (71-73 degrees F), the kimchi will continue to ferment and get softer and funqier!
What makes Queeney Kimchi special?
- Queeney Kimchi is made with a ton of love. We use the freshest ingredients available when making our Kimchi. We pick up the veggies in the morning (local and organic when available). We then work all day to get a freshly mixed batch into their fermentation pots by that same evening. We then go back to those pots every day until the fermentation slows and the taste is JUST perfect. When you dig into a jar of Queeney Kimchi, and that tang and brightness hits that back side of your tongue, you too will understand why Queeney Kimchi is so special. Queeney Kimchi is slightly spicy but not so spicy that you cannot enjoy it entirely on its own or with any meal. When your gut tells you how happy it is, and when your energy levels kick up a notch, you’ll know why Queeney Kimchi is so special. Queeney Kimchi is small-batch, hand made, artisanal kimchi made in Asheville, North Carolina by the Queeney family. It’s made with love, and it shows!
How can you use Kimchi?
Straight out of the jar
This is my favorite serving suggestion. Chopsticks preferred!
Serving Suggestions
- Kimchi grilled cheese sandwich
- Kimchi on a pulled pork sandwich
- Kimchi blended into tomato soup
- Cold Kimchi on warm cheese pizza
- Kimchi juice, red wine as a braising liquid for a large chuck roast.
- Salt and pepper on the roast then brown it
- Place in Dutch oven and put in 1 cup of kimchi juice, 1 cup red wine
- Add carrots and quartered yellow onions
- cover tightly
- roast at 325 for about 4 hours for a 4 Lb roast
- Kimchi with cornbread and pinto beans
- Kimchi juice as Bloody Mary mixer
- Kimchi Beef Stew: Add some kimchi to the cooking process when making a slow cooked stew or roast, then when it’s done, add some additional juice!
- Kimchi fried rice: Just add it to your fried rice recipe
- Kimchi hot dogs: top a hot dog with kimchi in addition to your other toppings
- Kimchi poutine: top some crispy fries with some cheese curds and some warmed up Kimchi
- Kimchi soup: There are many recipes for kimchi soup (usually with pork belly or beef)
- Kimchi cornbread: Again, lots of recipes out there!
- Replace sauerkraut with Kimchi in any recipe.
- Kimchi in beans as they cook/soak.
- Kimchi pancake: So delicious! Simple mix of kimchi, kimchi juice, scallions, touch of sugar, flour and water… mix it and fry it up in a big pan!
- Kimchi quesadilla: use Monterey jack cheese for this one. Yum!
Kimchi Breakfast
Add kimchi to eggs. Such as in an omelet, or on top of scrambled eggs.
Kimchi on toast. Kimchi mixed with cream cheese on a bagel. Egg and kimchi quesadilla.
Kimchi Lunch
Add kimchi to soups and stews when serving them. It’s awesome in some plain old Ramen. Throw it on a pile of plain, white rice… one of the more delicious ways to really enjoy the full flavor of Queeney Kimchi. Put kimchi on a fried chicken sandwich. It kicks it up to a whole new level! Blend up some kimchi with some mayo and use it as a spread for sandwiches, yum!
Kimchi Dinner
Put kimchi in a grain bowl or poke bowl. Cook noodles or rice using kimchi juice in place of water for a super flavorful addition to any rice or noodle dish.
Contact Us
We would love to hear from you!
Queeney Foods LLC
