Cape May Kimchi – Homemade, Small-Batch Korean Flavor
Looking for delicious, authentic kimchi in Cape May? You’re not alone. When we moved to this coastal town four years ago, we found plenty of ocean breezes and fresh seafood—but good kimchi? Nowhere in sight.
As a Korean-American who grew up eating kimchi with breakfast, lunch, and dinner, I was disappointed to find only mass-produced, overly sour versions on grocery shelves. Too bland. Too soft. Too not my mom’s.
So I started making my own homemade kimchi, based on my mother’s traditional recipe—tweaked and perfected over time (as all great Korean kimchi recipes are). Before long, our fridge was stocked with jars of spicy, crunchy, tangy kimchi, and friends started asking for more.
Word got out, and Cape May Kimchi was born.
FAQs About Our Kimchi
Does kimchi spoil?
Kimchi is a naturally fermented food, so it won’t spoil in the traditional sense — but it will continue to ferment over time. That means the flavor will grow tangier as it ages. Kept refrigerated, it can last for several months.
What’s the best way to store it?
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Always keep it refrigerated, ideally below 38°F.
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Make sure the kimchi stays submerged in brine to prevent it from drying out.
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Use a clean utensil each time you scoop some out to avoid introducing bacteria.
Can I freeze kimchi?
Yes! Freezing will continue to ferment the kimchi but at a much slower pace. The texture may soften a bit after thawing, but the flavor stays great as does the probiotic goodness. Thawing the frozen kimchi should be done as a slow process in the refrigerator to maintain as much of its original state as possible. Once thawed, the kimchi will be softer in consistency making it better for cooking in stews and soups than in direct consumption.
Is your kimchi spicy?
Our kimchi has a medium heat level — flavorful with a nice kick, but not overwhelming.
Do you use fish sauce?
Yes, our traditional recipe includes fish sauce and shrimp ingredients for that signature umami flavor.
How to Enjoy Your Kimchi
Kimchi is so versatile and there are many ways to eat kimchi. Here are some delicious ways to enjoy your kimchi (besides straight from the jar!):
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As a side dish: Classic and easy — serve it with rice, grilled meats, or any grain bowl. Our favorite is to make a quick bowl of rice, fried egg, kimchi, and a dash of sesame oil all mixed together for a healthy and complete meal.
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In a grilled cheese sandwich: The tangy crunch is amazing with melty cheese. We like this Kimchi Grilled Cheese recipe from NYT.
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Kimchi pancakes (Kimchijeon): A crispy, savory treat made with chopped kimchi. Here’s a great Kimchi Pancake recipe.
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With bulgogi: Pair it with this sweet-and-savory Korean BBQ beef for a delicious contrast. We always make this simple Bulgogi recipe.
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Tossed into fried rice or scrambled eggs: Adds instant flavor and a little zing.
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On top of avocado toast: Spicy, savory, and a fun upgrade to your breakfast.
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With noodles or ramen: Stir it into broth or use as a garnish for an umami punch.
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As a taco topping: Pairs beautifully with pork, tofu, or grilled mushrooms.
Where to Buy Cape May Kimchi
We now produce small-batch kimchi using fresh, quality ingredients—and you can pick it up individual bottles locally at:
- Hooked Up Seafood in Wildwood
- Scallop Shack Farms in Cape May
These trusted local spots share our love of farm-fresh, flavorful food, and we’re proud to have them as retail partners.You can also purchase kimchi in bulk at wholesale prices with pick up at the farm (purchase below).
Wholesale Kimchi Inquiries
We also offer wholesale kimchi to restaurants, markets, and specialty shops in the South Jersey Shore area. If you’re interested in carrying our kimchi or partnering with us, email us at hedy@seashoreflowerfarm.com—we’d love to connect!
Experience the bold, fermented flavor of Cape May Kimchi—made with love, spice, and just the right crunch. Purchase bulk kimchi below or visit our retail partners, Hooked Up Seafood in Wildwood and Scallop Shack Farms in Cape May, for individual bottles.
