FAQs

  1. What safety precautions are you taking during the covid-19 pandemic?

Dr. Yoon Kimchi is manufactured in a safe and sanitary environment with a top priority on the wellness and health of both employees and customers.  We wear face masks, hair nets, face shields and gloves throughout manufacturing and packaging procoess.  In addition, all kitchen surfaces are disinfected thoroughly before and after manufacturing and employees wash their hands when leaving / entering kitchen.  We make best efforts to keep safety precautions against the COVID-19 pandamic. If an exposure to COVID-19 is suspected, Kimchi-production will be stopped immediately and all orders will be cancelled.

 

  1. Does Dr. Yoon Kimchi deliver?

Yes, we deliver to most areas of Ottawa!  We offer free delivery on orders over $30 in Ottawa. On orders under $30, we charge $5.0 delivery fee.

You can also buy Dr. Yoon Kimchi at Win Tai Market on 1197 Ogilvie Road.

 

  1. What are the black dots on the cabbage? Is it safe to eat?

Some napa cabbage leaves have black dots (specs) that are barely noticeable. The cause of black dots, known as “pepper spot” or “black spec”, is likely due to low light levels, high soil pH, high in nitrogen and phosphorus in fertilizers, or harvesting & storage conditions.  Black specs are nothing out of norm for napa cabbages. Our scientists confirmed that the “black specs”  are aesthetic imperfections and they are perfectly safe to eat.

In addition, we have performed a blind taste and the tasters couldn’t tell any differences  between unblemished leaves and those with black specs.

        https://www.cooksillustrated.com/how_tos/10679-spotty-cabbage-leaves

 

  1. When does Dr. Yoon Kimchi taste the best?

While Dr. Yoon Kimchi is delivered soon after it is produced,  it will continue to fermented in your fridge for up to 6 months, or even longer if you keep refrigerated, seal the jar tightly after use, and only use with clean utensils (saliva will speed the breakdown of food due to the amylase enzyme). 

Talking science a little, lactobacillus in Kimchi gives a fresh, crunchy texture, and a savory taste. According to Dr. Yoon's microbiology test, lactobacillus reaches its highest level at 2nd week and stays there until 6th week. After that, fermentation brings lactobacillus levels down and sour taste starts to kick in. If you keep refrigerated between 0°- 4°, it will continue to age in your fridge and it will get a strong sour taste of pH 3.5.

Some people prefers fresh crispness and some likes it aged and sour. Our preference is to eat Dr. Yoon Kimchi, 2-6 weeks after production.

 

  1. Can I return the kimchi?

All delivered Kimchi products are final sales. Please, cancel the order of Kimchi as soon as possible before the Kimchi is delivered.

 

  1. How should I eat the Kimchi?

In Korean cuisine, Kimchi is a traditional staple and is served in almost every meal as a side dish. However, kimchi is more than just a side dish and is extremely versatile, making it an invaluable and flavorful ingredient in all kinds of cooking. In Korean cooking, kimchi is used to make stews, fried rice, pancakes, and more.  With the advent of asian-western fusion cuisine, we have seen Kimchi with bagels, muffins, panini and salads. 

We love eating Dr. Yoon Kimchi with grain bowls, sautéd alongside pork chops, tacos, sandwiches, ramen.  Feel free to get creative with Dr. Yoon Kimchi!