Kakdugi

Himalaya Pink Salt + Dasima (Dried Sea Kelp) : mountain rock salt from Himalaya has lower sodium and more minerals, but lack of iodine, so adding seaweed (dried, imported from Korea) in Kimchiso is our solution

Storage : Refrigerate at 1–4°C or store in a cool, shaded place. Note that the sour flavor will develop more quickly at higher temperatures. When keeping kimchi in a glass jar at room temperature, open the lid occasionally to release gas produced during the natural fermentation process. For long-term storage, freeze it in a sealed container.