What is Kimchi?

Kimchi is a fermented food like wine, yoghurt or sauerkraut. The main ingredients of kimchi -vegetables- are salted and seasoned mainly with red chilli powder, garlic, ginger, and green onion. These are then put through an intricate natural process called fermentation.

 

When used as cooking ingredient, the taste of kimchi becomes richer and more savoury with a deeper umami flavour. Cooking with kimchi gives you so many possibilities ranging from simple recipes to fancy dinner ideas. To start, you can find some inspirations on our recipe page.

 

Napa cabbage kimchi is the most well-known type of kimchi but the variety of kimchi is truly endless. With our mission to make kimchi enjoyable for everyone, we introduced new products including vegan kimchi and Hala-certified Kimchi. Jongga is also leading in expanding the world of kimchi by introducing a new type of kimchi such as carrot kimchi.

Fermentation

Fermentation is the key ingredient for kimchi. It creates a unique and complex flavour pallet that is completely different from Kimchi’s original ingredients – it is tangy and spicy with a fresh taste. The fermentation also adds healthy nutritional values to kimchi; it creates lactic acid bacteria and enzymes which support digestion and promote gut health.

 

While the fermentation process naturally kills all bad bacteria in kimchi, it protects and nurtures the good and healthy ones. The unpasteurised kimchi mastered by decades of Jongga’s fermentation techniques is, therefore, authentic, tasty and ‘alive’ with rich nutrition values.

To perfect this key process in making kimchi, Jongga uses

The Best Ingredients

Jongga Kimchi is made from top quality ingredients harvested from exclusive farms in Korea.  These fresh ingredients are monitored by our Jongga specialists throughout the year.

The Patented Starter Bacteria

The lactobacillus starter bacteria developed by Jongga is what makes Jongga kimchi fresh and all year round. It naturally develops lactic acid while simultaneously safeguarding any unwanted bacteria. 

The starter also stabilizes the fermentation process and keeps Jongga kimchi fresh and crunchy.

Strict Temperature Control 

Temperature control and storage are crucial to the quality of kimchi. With its industry-leading R&D center,  Jongga strictly conducts low temperature fermentation. This ensures that the safe and healthy fermentation 

process gives birth to the best quality kimchi.

To perfect this key process in making kimchi, Jongga uses

The Best Ingredients

Jongga Kimchi is made from top quality ingredients harvested from exclusive farms in Korea.  These fresh ingredients are monitored by our Jongga specialists throughout the year.

The Patented Starter Bacteria

The lactobacillus starter bacteria developed by Jongga is what makes Jongga kimchi fresh and all year round. It naturally develops lactic acid while simultaneously safeguarding any unwanted bacteria. 

The starter also stabilizes the fermentation process and keeps Jongga kimchi fresh and crunchy.

Strict Temperature Control 

Temperature control and storage are crucial to the quality of kimchi. With its industry-leading R&D center,  Jongga strictly conducts low temperature fermentation. This ensures that the safe and healthy fermentation 

process gives birth to the best quality kimchi.