Mizu Kimchi is made by a kimchi specialty store that has inherited the traditional taste of Korea for three generations. With a focus on natural fermentation and traditional production methods, it has a light taste with a slight hint of ginger. This kimchi contains more lactic acid bacteria than regular kimchi made with salted seafood and red peppers, and because the lactic acid bacteria is derived from vegetables and fruits, this is very popular among health-conscious people. In addition, it is a soupy and drinkable product the company calls “drinking kimchi with lactic acid bacteria” as a kind of lactic acid fermented beverage.
Fermented foods rich in dietary fiber and vitamins are now attracting attention and reflecting the trend toward daily health in recent years. Daiichi Bussan has been trying to be flexible about today’s changing trends to create their products, which turned their focus to natural fermentation and the production of water kimchi. In order to increase the number of lactic acid bacteria, the company researched a half year on the selection of vegetables and the adjustment of the amount of salt, and finally Mizu Kimchi was born.
The main factor to increase the number of lactic acid bacteria in Mizu Kimchi was the fermentation period. Freshly made Mizu Kimchi contains 120 lactic acid bacteria per gram and the number increases to 200,000 after seven days. It is recommended to be chilled in the refrigerator before eating.
Daiichi Bussan, the maker of Mizu Kimchi, was founded in 1960 in Higashi Ueno Korean Town in Tokyo. The company will continue to keep the spirit of this handmade process to provide traditional hometown flavors and delicious fermented foods.