Kimchi Sauce Factory | OEM&ODM Salad Dressings| Kimchi Factory Usage | Asian Cooking Sauces
- Model
- ZY-SL-05
Item specifics
- Shelf life
- 18 months
- Available sizes
- 1.8L,2kg,1.9L,3.78L,18L
- Storage conditions
- Store in a cool, dry place
Review
Description
What are the Unique Features of YINGHOK Kimchi Sauce?
Kimchi sauce is a key seasoning for making kimchi, with a flavor dominated by sour, spicy, fresh and savory notes, along with a unique mellow depth from fermentation. Recipes vary by region, each imparting distinct flavors to vegetables like Chinese cabbage and radish.
Beyond pickling, it also works as a dipping sauce or stir-fry seasoning, making it a common condiment to enhance culinary flavors.
It has strict quality control, having passed multiple certifications(FDA,BRCGS,Halal, etc) and being guaranteed by an advanced production line in terms of quality.
Nutrition Facts & Ingredients of Custom Kimchi Sauce
| Per100g | NRV% | |
| Energy | 433KJ | 5% |
| Protein | 2.5g | 4% |
| Fat | 2.5g | 4% |
Carbohydrate | 17.5g | 6% |
Sodium | 5324mg | 266% |
Water, white sugar, vegetable juice, edible salt, vinegar, chilli powder, monosodium glutamate, disodium succinate, edible alcohol, soy sauce, kelp, bonito, glacial acetic acid, sodium acetate, citric acid, xanthan gum. The product may contain or may have traces of soybeans, wheat,fish and their products. | ||
Food Service Pack – Authentic Kimchi Sauce
Designed for professional kitchens, our Kimchi Sauce is available in bulk packaging to meet the high-demand needs of restaurants, street food vendors, and catering services.
With a rich umami flavor, balanced sweetness, and smooth texture, it ensures consistent taste across every batch.
Our factory supports stable supply, customizable formulations, and private labeling to help food service clients optimize cost, efficiency, and brand identity.
Versatile Packaging Solutions for Retail & Food Service
We provide customized packaging and concentration options tailored for both retail distribution and food service operations.Whether you are building a consumer brand or supplying restaurants, our solutions ensure efficiency, consistency, and scalability.
How To Use Kimchi Sauce ?
● Kimchi sauce Preparation Instructions First prepare brine by mixing salt and water in a 0.2:1 ratio.
● Slice cabbage and soak in brine for 4-6 hours until softened.
● Rinse with purified water, drain thoroughly, then mix kimchi sauce with shredded carrots and spread evenly onto cabbage leaves.
● Transfer to an airtight container and ferment at room temperature overnight.
● Refrigerate after fermentation and serve chilled as desired.
Kimchi Sauce FAQs
How long is the shelf life of the Kimchi Sauce?
18 months，refrigerate after opening and consume quickly
Can kimchi sauce be used directly, or does it need to be pre-mixed?
This kimchi sauce does not require pre-mixing and can be used directly, offering convenience and speed.
Besides making kimchi, what other dishes can kimchi sauce be used for?
Besides making kimchi, kimchi sauce is extremely versatile: it can be used for stir-fries like kimchi fried rice and stir-fried pork belly to add a unique flavor; as well as for cold dishes and mixed cold noodles for a refreshing and appetizing taste; also serves as the soul seasoning for Korean army stew (budae jjigae) or for marinating meats to make them more flavorful with tangy spicy aroma during cooking.
Can I request custom packaging/labeling for bulk wholesale orders?
Yes – we offer custom packaging & private labeling services for large wholesale clients (e.g., printing your restaurant/catering brand logo on the packaging). This service is available for orders that meet our bulk quantity requirements.
How does the free sample offer work for wholesale clients before placing a large order?
Prior to your formal bulk order, we can send FREE product samples for quality testing. You only need to cover the international shipping cost for the samples.
For wholesale inquiries, custom orders, or sample requests – contact us now for fast, professional assistance.
