Onggi Kimchi

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Our Services

Onggi Kimchi

We make and sell our Kimchi in the same location (Homebush West). However, we make our Kimchi according to the number of orders we receive, so please make sure to order ahead of time.

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Onggi Babsang

Having experienced first hand the struggles of immigrant families, in which generally both parents must work jobs, we understand that sometimes it is difficult to have enough time to fully prepare a meal for the family.

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We want to offer opportunities to young Koreans to broaden their perspective by experiencing the multicultural environment of Australia, as well as increase their chances of job opportunities when they return home by facilitating processes of education (e.g. diploma of hospitality and english skills).

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Start-Up Businesse

This will be achieved by partnering with culinary schools in Korea and recruiting young Koreans to work as a part of our business for a period of three years.

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Fresh Ingredients

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About Us


Onggi Wombok Kimchi

The process of production for Wombok Kimchi:
Preparation: The cabbage is cut in half and placed within a basin of salt water.
Rinsing and Drying Process: After 13 hours, the cabbage is taken out of the salt water basin and rinsed three times by clean water. Then it is left to dry.


Seasoning Process  

 A dressing primarily consisting of chilli pepper and anchovy sauce is created and the cabbage is seasoned with this dressing.
Natural Fermentation: After this, the kimchi is left within a cold environment, which allows for the kimchi to undergo a slow process of fermentation.