One thing’s for sure: When it comes to quality, authentic kimchi, Cleveland is absolutely the first thing that comes to mind.
Okay, not really. That’s what made the packaging of Cleveland Kimchi so compelling: The lettering that celebrates its Ohio origin is prominently placed on the label. Bonus words, “LIVE” and “RAW” also appear and they’re attention-getting too; descriptors more often associated with fishing bait.
Truly, who wouldn’t want to see how this kimchi turns out?
Well, it turns out fine. It tastes like perfectly normal kimchi. And there’s a reasonable justification for all the packaging choices. First of all, the maker, Cleveland Kitchen, is perhaps better known for sauerkraut and pickles. Sauerkraut is truly a cousin to kimchi – both based in fermented cabbages from different continents. And fermentation is also how you get the “LIVE” and “RAW” claims. There’s a big market for those types of foods, the same market that digs kombucha tea and Activia yogurt.
Although Activia is probably mostly done fermenting, a little note on the kimchi bag ensures you that the kimchi inside is still actively doing its thing, and that the bag may therefore expand occasionally.
More to the point, the Cleveland Kimchi is a flavorful, quality product, offering a crunchy mix of cabbage, mustard greens, garlic, ginger and gochugaru red pepper. The first bite’s the hottest, and then your palate adjusts to a constant, pleasant burn. Given its probiotic presence, it’s probably good to exercise moderation to avoid an angry tummy. That said, no weird side effects were noted after a good half-cup serving.
For those with eating restrictions, Cleveland Kimchi is also non-GMO, vegan and gluten-free.
You can learn more about all the Cleveland Kitchen products here: clevelandkitchen.com. Locally, you’ll find them in the refrigerator sections of places like Fresh Thyme and Giant Eagle.