Chonggak Kimchi is a traditional Korean naturally fermented vegetable dish made from small young radishes salted whole, then seasoned with red pepper powder, garlic, ginger, fish sauce, and other ingredients. Unlike regular kimchi (Baechu Kimchi) made from napa cabbage, Chonggak Kimchi is defined by the satisfying crunch of radish and its distinctively refreshing, spicy flavour. Much like European pickles or sauerkraut, the fermentation process creates a deep, complex taste — but with uniquely Korean spices that give it an entirely different character.

No, Bibigo Chonggak Kimchi 450g is not suitable for vegans or vegetarians. This product contains fish sauce (anchovy-based) and shrimp, both of which are animal-derived ingredients. Customers following a vegetarian or vegan diet are advised to check the ingredient list carefully before purchasing.

Bibigo Chonggak Kimchi contains the following three allergens from the EU's list of 14 mandatory declared allergens: ① Fish — anchovy-based fish sauce, ② Crustaceans — shrimp, ③ Soybeans — fermentation starter (soy peptone). This product also contains monosodium glutamate (MSG, E621) as a flavour enhancer. Anyone with an allergy to the above ingredients should avoid consuming this product. However, this product does not contain gluten, so it is suitable for those following a gluten-free diet.

Bibigo Chonggak Kimchi is a refrigerated product and must be stored in the fridge at 0°C–10°C at all times. Before opening, keep it within the best-before date shown on the label. After opening, transfer to an airtight container, keep refrigerated, and consume as soon as possible. As a naturally fermented food, kimchi continues to ferment over time, gradually developing a stronger sour flavour — this is a natural part of the fermentation process, not a sign of spoilage. Well-fermented Chonggak Kimchi is excellent used as an ingredient in fried rice or stew for an even richer depth of flavour.

The most traditional way to enjoy Chonggak Kimchi is simply as a side dish (Banchan) on its own. Serve it alongside rice or next to a meat dish to balance the flavours beautifully. On a European table, try it in place of pickles on a cheese board, or as a side to roasted pork or beef. It also works wonderfully as an ingredient in fried rice, noodles, or stew. Just as European fermented foods like sauerkraut and pickles enhance a wide range of dishes, Chonggak Kimchi is a versatile fermented ingredient that adds umami and depth to any meal. Note that the salt content is relatively high at approximately 2.1g per 100g, so we recommend adjusting the seasoning of accompanying dishes accordingly.