Kimchi is a traditional Korean fermented vegetable dish made by salting napa cabbage and fermenting it with seasonings such as red pepper powder (gochugaru), garlic, ginger, and green onion. It uses a similar fermentation method to European sauerkraut or pickles, but the addition of gochugaru and garlic gives it a spicy, complex umami character. Just as cheese or wine develop deep flavour through ageing, Kimchi develops its distinctive tang and richness through fermentation. Jongga is one of Korea's most established Kimchi brands with over 50 years of history. This Mat-Kimchi is made in the traditional style using Korean napa cabbage, anchovy fish sauce, and shrimp sauce.

Yes, this product contains allergens that must be declared under EU food labelling regulations (Regulation No 1169/2011, Annex II). Specifically, it contains Fish (anchovy — in the form of anchovy fish sauce) and Crustaceans (shrimp — in the form of shrimp sauce). Anyone with a fish or crustacean allergy should avoid this product. It does not contain other major EU-listed allergens such as gluten, tree nuts, dairy, or eggs.

Yes, Jongga Mat-Kimchi 350g (Glass Jar) is a gluten-free product. The paste base used in this recipe is made from gelatinised rice mixed powder (rice-based), which contains no wheat. It is suitable for those with gluten sensitivity or coeliac disease. However, we recommend checking with the manufacturer regarding the possibility of cross-contamination in the production environment.

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

After opening, seal the lid tightly and store in the refrigerator. The glass jar provides excellent airtight properties, helping to preserve the freshness and flavour of the Kimchi. Once opened, we recommend consuming within approximately 2–4 weeks. As a naturally fermented product, the sourness will intensify over time — this is a completely normal part of the fermentation process. Kimchi that has become more sour is ideal for cooking dishes such as Kimchi-jjigae (kimchi stew) or Kimchi Bokkeumbap (kimchi fried rice), where the deeper tang adds even more flavour. For unopened product, please refer to the best-before date on the label.