Chingooz Kimchi Base Sauce — Make Homemade Kimchi Easy

all about the spice ✱Make Authentic Kimchi ✱probiotic + proud ✱100% chingooz energy ✱no chefs required ✱all about the spice ✱Make Authentic Kimchi ✱probiotic + proud ✱100% chingooz energy ✱no chefs required ✱

The Sauce

Mix it.
Stir it.
Devour it.

One jar of our Korean kimchi paste replaces a fridge full of sauces. Packed with gochugaru (Korean red pepper flakes), garlic and ginger, it’s a spicy kimchi sauce you can stir into rice, dollop onto eggs, spike a stew or glaze your wings — the easy homemade kimchi shortcut.

Gluten Free
No Colors
No Added Preservatives
No Artificial Sweeteners

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The easy way to kimchi

How to make kimchi in 3 easy steps.

Learn how to make kimchi at home the easy way: one jar of Chingooz kimchi base sauce + one head of napa cabbage. That’s the whole shopping list — no gochugaru, fish sauce or fermentation guesswork.

Cut & salt the cabbage

Chop one head of napa cabbage. Sprinkle generously with coarse sea salt or kosher salt — one head per jar of Chingooz. Toss so every leaf gets some.

Let it rest, then rinse

Let it sit 1–3 hours so the salt draws out the water and the cabbage softens. Rinse well to remove the excess salt, then drain.

Add the sauce. That’s it.

Spoon in the Chingooz and mix it through with your hands. Pack it down, and your kimchi is ready to eat — ferment longer if you like it funkier.

Our Story

Unlock the authentic flavors of Korean kimchi with our premium Kimchi Base Sauce. Our sauce simplifies the art of kimchi-making — just add it directly to the cabbage! We ensure bold, tangy, and spicy goodness in every bite. Made with fresh ingredients, our versatile sauce can elevate your favorite dishes, from stir-fries to stews, giving them a bold and probiotic-packed twist.

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All about the spice