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⭐ ⭐ Great Taste Award Winner
Independently tasted. Officially found guilty of deliciousness.
Handcrafted with napa cabbage, gochugaru, garlic, ginger and fish sauce. Unpasteurised. Alive. Every batch fermented with intention and a hint of mischief.
Unpasteurised. Naturally fermented at a controlled temperature
Real vegetables. Gluten-free. No added sugar. No witnesses
Tangy. Crunchy. Deep umami. Mild heat that sneaks up on you.
A sharp, unexpected hit of tang. Bright, complex, impossible to ignore.
It started with eggs. Then toast. Then everything. You told yourself it was just a condiment. The jar knew otherwise.
You told yourself you'd wait before ordering another. You did not wait and found where to buy kimchi
Tangy Affairs is a small-batch fermented foods brand from North London, built around bold flavour and a strong point of view. Fermentation, reimagined beyond the wellness aisle.
Our Story
Behind The Crime Scene
Tangy Affairs began with a frustration I couldn’t ignore. For something as bold and full of character as fermented food, so much of what I tried didn’t live up to my high standards. It often felt like something you were meant to eat, rather than something you actually crave. So I went on a mission...
Fermented napa cabbage/ Chinese Leaf, a Korean staple for thousands of years. Salted, seasoned with garlic, ginger, and fish sauce (always disclosed), and left to ferment naturally - no pasteurising, no shortcuts. That's what gives it live cultures, tang, crunch, and a kick that builds slowly rather than hitting you all at once.
Yes. This is designed to be approachable — balanced, bright, and with a little spicy kick at the end. A good introduction, but still interesting enough to come back to.
Case File: Flavour Profile of our Mild Suspect Kimchi
Tangy, umami, a little bit dangerous. Our kimchi opens with a bright, tangy bite, the kind that makes you sit up and pay attention, then settles into something deeper: garlicky, umami-rich, with a warmth that builds rather than burns. Crunchy napa cabbage holds its nerve through fermentation, so you're not left with mush and regret.
Think savoury, tangy, a little spicy, faintly funky in the best way. The kind of flavour that gets under your skin and keeps you coming back for "just one more spoonful."
CASE FILE UPDATE: EVIDENCE VERIFIED. Don't just take our word for it. Tangy Affairs holds 2 Great Taste Stars, awarded by the world's most rigorous blind taste-test panel of food critics, chefs, and specialists. Two stars means "above and beyond delicious." The verdict's in: guilty as charged.
Even those who say they don’t like kimchi find Mild Suspect different - layered, deeply satisfying, with a clean umami finish. More than a few sceptics have been converted.
You can order online through this website or check out our deli partners under Stockists
Kimchi is naturally fermented and contains live cultures often linked to gut health, digestion, immune function, and supporting a balanced inflammatory response. But Mild Suspect is also about being delicious - what a combo!
The classics first: rice bowls, eggs, noodles, sourdough toast, fried chicken, cheese boards. She plays well with others. Always has. She's generous like that.
But then - pizza, burgers, pasta, tacos, grilled cheese toasties, mac and cheese, scrambled eggs on a croissant. The list keeps going because she has absolutely no boundaries and zero apologies about it. Start simple. End somewhere nobody expected. That's the Tangy Affairs way.
Mild Suspect Kimchi is mild in heat, bold in personality. Even children find it delicious! Who would have known?
Short answer? Yes.
But if your kimchi has survived long enough to “go bad,” I'm honestly impressed.
Kimchi is a living, fermented food, which means it naturally changes over time. At first, it’s fresh, crunchy, and flirtatiously tangy. Later? It gets deeper, funkier, sassier, and ready to star in a grilled cheese, fried rice, or, if bold enough, in a Korean kimchi stew scandal.
Shelf-life testing showed that, when kept properly refrigerated and handled with clean utensils, it should stay safe to enjoy for up to 6 months.
Keep it refrigerated, and if you ever spot fuzzy mould, a truly foul smell, or anything suspicious-looking, it’s time to end the affair.