The odd one out, kimchi is not a hot sauce; it's kimchi! Made by smothering salted vegetables (usually Napa cabbage) with a paste that made of... everything and anything! The kimchi is then vaccum packed and left to ferment for a week or two. It is shelf-stable for a long time. Store in a cool place, and refrigerate after opening. 

Flavored generously with gochugaru-korean chilli powder-which gives the kimchi fragrance and second-to-none bright red color. Yet it is surprisingly mild; packages marked as "spicy" are spiced up by adding other peppers.

Unless otherwise marked, our kimchi not vegetarian, as we use fish sauce.