Diet Labels
Bibigo Sliced Napa Cabbage Kimchi Jar Type 300g - Refrigerated
Bibigo Naturally Fermented Korean Kimchi - Mat Kimchi Jar 300g - Refrigerated

Bibigo Naturally Fermented Korean Kimchi - Mat Kimchi Jar 300g - Refrigerated

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Bibigo Mat Kimchi Jar 300g (Refrigerated)

Authentic Korean Fermented Food · Naturally Fermented

Mat Kimchi is one of Korea's most beloved traditional fermented side dishes. Made from salted napa cabbage tossed in a seasoning of gochugaru (red pepper flakes), garlic, ginger, and anchovy fish sauce, then cut into bite-sized pieces — it is an essential part of the Korean table at every meal. Much like sauerkraut or aged cheese, Mat Kimchi undergoes natural fermentation, developing a deep umami richness balanced by a bright, tangy acidity. Bibigo is a global Korean food brand operated by CJ CheilJedang, one of Korea's leading food companies, delivering the familiar flavours of Korean home cooking.

Fermented Fermented
Gluten-Free Gluten-Free
Dairy-Free Dairy-Free
Alcohol-Free Alcohol-Free
Korea Korea
At a Glance · Highlights
Fermentation
Naturally Fermented Naturally Fermented
Gluten-Free
No Gluten Ingredients Sin Gluten · Gluten-Free
Dairy-Free
No Dairy Added Sin Lactosa · Dairy-Free
Alcohol-Free
No Alcohol Sin Alcohol · Alcohol-Free
Low-Fat
Low-Fat Food Bajo en Grasa · Low-Fat
Origin
Imported Directly from Korea Direct from Korea

Product Information · Información del Producto

Nutrition Facts (EU 1169/2011)
Nutrient Per 100g Total (300g)
Energy 57 kJ / 13 kcal 171 kJ / 39 kcal
Fat 0.5 g 1.5 g
- Saturated Fat Not provided —
Carbohydrates 1.6 g 4.8 g
- Sugars Not provided —
Dietary Fibre 1.1 g 3.3 g
Protein 1 g 3 g
Salt 0.9 g 2.7 g

※ Nutritional data is displayed per 100g based on the same product category (Mat Kimchi Jar). Some values (saturated fat, sugars) are not declared on the manufacturer's label.

Ingredients · Ingredientes

Salted napa cabbage 63.7% (cabbage, water, salt), radish, red pepper seasoning (water, radish, red pepper powder, garlic, onion, ginger, monosodium glutamate, salt, thickener (xanthan gum)), anchovy fish sauce (anchovy, salt), shrimp, flavour enhancer (monosodium glutamate, fructose, kelp extract, xanthan gum, yeast extract), thickener, starter culture (soy peptone, calcium lactate), seasoning powder (salt, calcium lactate, glucono delta-lactone, citric acid), fermented lactic acid bacteria powder, artificial flavouring.

⚠️ Allergen Information · Información sobre alérgenos

The following allergens from the EU Regulation 1169/2011 list of 14 major allergens are present in this product.

Crustaceans · Crustáceos · Crustaceans (shrimp) Fish · Pescado · Fish (anchovy) Soybeans · Soja · Soybeans (soy peptone)

Flavour Profile · Perfil de Sabor

Like a wine tasting note, the multi-layered flavour of Mat Kimchi is expressed across five dimensions.

Tasting Notes
Umami
9/10
Freshness
7.5/10
Spice
6/10
Fermented
8/10
Saltiness
5.5/10

Traditional Korean Fermentation · Fermentación Tradicional Coreana

In Korea, Kimchi is far more than a side dish — it is a fermentation culture refined over hundreds of years. Mat Kimchi is made by salting whole napa cabbage with Korean sea salt to draw out moisture, then tossing it together with julienned radish and a seasoning paste of gochugaru, garlic, ginger, and anchovy fish sauce. Bibigo Mat Kimchi Jar follows this traditional hand-made Kimchi method, pre-cut into bite-sized pieces so it is ready to serve straight from the jar.

Fermentation is a process in which naturally occurring lactic acid bacteria (lactobacillus) within the Kimchi slowly transform the sugars in the vegetables. This product also contains fermented lactic acid bacteria powder and a starter culture to ensure stable fermentation; as time passes, the acidity deepens and the flavour becomes increasingly complex.

For those familiar with European food culture, Kimchi can be understood in the same category as sauerkraut (Germany), cornichons (France), aged cheese, or naturally fermented wine — vegetables transformed by time into something new and captivating. ※ The exact number of fermentation days is not stated on the label. Even during refrigerated storage, fermentation continues slowly, and the flavour deepens further over time.

How to Enjoy Korean-Style · Recetas Coreanas

Here are the six most popular ways Mat Kimchi is enjoyed in Korean households. Experience the authentic flavours of Korea.

Banchan
반찬으로
In Korea, Kimchi is present at almost every meal. Served in a small dish alongside rice, soup, and a main course, this is the most fundamental and beloved way to enjoy it. Paired with rich or fatty foods, it cleanses the palate beautifully.
Kimchi-jjigae
김치찌개
A quintessential Korean home-style stew made with well-fermented, tangy Kimchi. Stir-fry pork belly or canned tuna with Kimchi in a pot, add water, and simmer until a rich, deep broth develops. Best enjoyed with a bowl of steamed white rice.
Kimchi Bokkeumbap
김치볶음밥
A Korean-style fried rice made by stir-frying chopped Kimchi in oil, then adding cold cooked rice and frying together. Finish with a fried egg on top and a sprinkle of roasted seaweed flakes. One of the most popular ways to use leftover Kimchi in Korean kitchens.
Samgyeopsal Pairing
삼겹살 곁들임
Kimchi is an essential companion to Korean grilled pork belly (Samgyeopsal). Wrap a slice of grilled meat in a lettuce leaf, top with a piece of Kimchi, and eat in one bite — the combination of rich, fatty meat and tangy Kimchi is perfect. Lightly grilling the Kimchi on the same pan is another delicious option.
Kimchi Ramyeon
김치 라면
One of the most beloved late-night combinations in Korea. Adding a spoonful of Kimchi to boiling Ramyeon deepens the broth considerably, layering the spiciness of the noodles with the bright, fermented acidity of Kimchi. The more mature the Kimchi, the richer the flavour.
Kimchi-jeon
김치전
A Korean Kimchi pancake made by mixing finely chopped Kimchi with pancake batter and water, then pan-frying until golden. A classic rainy-day dish in Korean households, traditionally paired with Makgeolli (Korean rice wine). Crispy on the outside, soft and moist on the inside.

Product Details · Detalles

Net Weight
300g (Jar format / Refrigerated product)
Origin
Republic of Korea (Made in Korea) 🇰🇷
Storage
Keep refrigerated at 0–10°C (maintain refrigeration after opening). Natural fermentation continues during storage, and the flavour becomes more tangy over time.
Manufacturer
Bibigo (CJ CheilJedang)
Category
Traditional Korean Fermented Food · Kimchi

The authentic taste of Bibigo Kimchi — straight from Korean kitchens to your table in Europe, delivered fresh by Bibigo and dotAsia.

HACCP Certified EU Direct Delivery Imported from Korea Cold Chain Shipping Quality Guaranteed
Frequently Asked Questions (FAQ)
What is Bibigo Mat Kimchi? An introduction for first-timers.

Kimchi is Korea's iconic traditional fermented vegetable dish with hundreds of years of history. Bibigo Mat Kimchi is made by salting napa cabbage and naturally fermenting it with a seasoning of gochugaru (red pepper flakes), garlic, ginger, anchovy fish sauce, and shrimp. Through fermentation, the natural flavour of the vegetables is enriched with deep umami and a bright, tangy character. Like sauerkraut or pickles in European food culture, it is a fermented vegetable dish — but with the addition of chilli and seafood-based seasoning, it delivers a far more complex and intense flavour. It can be enjoyed as a rice side dish (Banchan) on its own, or used as an ingredient in a wide range of dishes such as Kimchi-jjigae (stew) or Kimchi Bokkeumbap (fried rice).

What allergens does this Kimchi contain?

Bibigo Mat Kimchi Jar 300g contains allergens that must be declared under EU food labelling regulation (1169/2011). Specifically, it contains crustaceans (shrimp), fish (anchovy fish sauce), and soybeans (soy peptone in the starter culture). Individuals with allergies to crustaceans, fish, or soybeans should exercise caution. The presence of sesame and sulphites is currently being verified; those with allergies to these substances are strongly advised to check the physical product label or contact us before purchasing.

Is this Kimchi Gluten-Free? Can people with wheat allergy or coeliac disease eat it?

Yes, Bibigo Mat Kimchi Jar is a gluten-free product. The ingredient list does not include wheat, barley, rye, or any other gluten-containing grains. However, individuals with coeliac disease or severe wheat allergy should be aware that cross-contamination during the manufacturing process cannot be entirely ruled out. We strongly recommend checking the cross-contamination warning on the physical product label before purchase.

Is this Kimchi suitable for vegetarians or vegans?

No, Bibigo Mat Kimchi Jar is not suitable for vegetarians or vegans. The ingredients include anchovy fish sauce (derived from fish) and shrimp (crustaceans), both of which are animal-derived. We do not recommend this product for those following a vegetarian or vegan diet.

How should Kimchi be stored, and how long can it be kept after opening?

Bibigo Mat Kimchi Jar requires refrigerated storage. Before opening, keep it refrigerated (0–10°C) within the best-before date shown on the label. After opening, seal the lid tightly and keep refrigerated, consuming as soon as possible. As a fermented product, Kimchi continues to ferment slowly even in the refrigerator, becoming more sour over time. Kimchi that has developed a stronger acidity is best used in cooked dishes such as Kimchi-jjigae (stew) or Kimchi Bokkeumbap (fried rice), where the depth of flavour truly shines.

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Diet Labels
Bibigo Sliced Napa Cabbage Kimchi Jar Type 300g - Refrigerated
Bibigo Naturally Fermented Korean Kimchi - Mat Kimchi Jar 300g - Refrigerated

Bibigo Naturally Fermented Korean Kimchi - Mat Kimchi Jar 300g - Refrigerated

€5.95
€6.50