This deli’s zingy new seasonal Spring Chi kimchi is as Cork as it comes
Do yourself a favour and grab a jar asap.
Cork veggie wizards My Goodness have made a delicious seasonal kimchi with a particularly impressive Cork heritage.
The Korean classic, made by fermenting vegetables such as cabbage and carrots in a spicy sauce, is the result of some Trojan work going on behind the scenes at My Goodness HQ at the Marina.
“I know all krauts are special, but this one *specifically* has quite a story,” explains Virginia O’Gara, co-founder of My Goodness.
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“It all began in 2017 when we decided that we as a company would pursue a method of diminishing our carbon footprint by exploring composting solutions for our food waste.”
The gang was gifted a Joraform biodigester by MTU and began Cork Urban Soil Project, an experiment in community-scale composting in Cork city.
“We’ve spent a lot of time working with finding the right recipe of carbon to nitrogen waste product ratios and combining those things with time, temperature, aeration, and microbes… and it all worked out pretty well. We have made eight tons of beautiful compost since August 2021 and diverted 16 tons of waste from the landfill.”
“We have grown many different varieties of herbs, salads, vegetables, and flowers for the enjoyment of ourselves, our customers, and all of the other creatures around Marina Commercial Park,” says Virginia.
The cruciferous veggies do particularly well (just take a look at the pak choi in the main image) planted in December 2022.
“We’ve used this, nettles from down the road, wild garlic from up the way, and a few other bits and pieces to make this *really* special seasonal special that we’re calling Spring Chi.
“Look for the orange glasses on the label to spot the stuff. Grab a jar, crack it open, and try to hold back the tears of joy that you may experience while enjoying the divine chorus of salt, good intentions, hard work, vegetables, and microbes.”
Race you to the English Market.
