Poggi Kimchi is one of Korea's most representative naturally fermented vegetable foods, made using a whole head of napa cabbage. The cabbage is layered with a seasoning mixture of gochugaru (red pepper flakes), garlic, ginger, green onion, and garlic chives, then packed into a jar or container and left to naturally ferment. Much like European Sauerkraut or aged cheese, Kimchi develops deeper fermentation and a more complex, rich flavour over time. "Jeolla-do style" means it is made following the traditional method of the Jeolla province in southwestern Korea — a region renowned even within Korea for its particularly developed fermentation food culture. Jongga is one of Korea's most historically established Kimchi specialist brands. This product is a refrigerated item, preserving the Kimchi in its fresh, live fermented state.

Yes, this product contains allergens you should be aware of. In accordance with EU food labelling regulations (Regulation 1169/2011, Annex II), the following two major allergens are declared: ① Fish — anchovy fish sauce (fermented anchovy sauce) is included. ② Crustaceans — shrimp sauce (fermented shrimp sauce) is included. Anyone with a fish or crustacean allergy should avoid consuming this product. Gluten (wheat, barley, rye, etc.) is not present in the ingredients, so this product is suitable for those following a gluten-free diet.

No, this product is not suitable for either vegans or vegetarians. Jongga Jeolla-do Poggi Kimchi contains anchovy fish sauce (fermented anchovy sauce) and shrimp sauce (fermented shrimp sauce). Both of these are animal-derived ingredients and are therefore not compatible with vegan or vegetarian diets. The majority of traditional Korean Kimchi uses fermented seafood sauces in this way to develop its deep umami flavour. If you are looking for a vegan Kimchi, please look for a product with a separate vegan certification.

This is a refrigerated product and must be stored in a refrigerator at 0–5°C at all times. After opening, seal the container tightly and keep refrigerated; using a dedicated airtight Kimchi container is recommended to prevent the aroma from transferring to other foods. The flavour of Kimchi changes depending on the degree of fermentation. Freshly made Kimchi (less fermented) has a crisp, lighter taste, while well-ripened Kimchi (more fermented) develops a stronger sourness and deeper flavour. Much like European wine, it offers an entirely different taste experience depending on how long it has matured. Fresh Kimchi is best enjoyed as a rice side dish, while well-ripened Kimchi is ideal for cooking in dishes such as Kimchi-jjigae (Kimchi stew) or Kimchi Bokkeumbap (Kimchi fried rice).

Yes, this product is gluten-free. The ingredient list contains no gluten-bearing grains such as wheat, barley, rye, or oats. The starch paste used in the recipe is made from gelatinised rice mixed powder — a rice-based ingredient that contains no gluten. However, individuals with coeliac disease or severe gluten sensitivity are advised to contact the manufacturer directly to confirm the possibility of cross-contamination at the production facility. Please also note that this product contains fish and crustacean allergens, so those with relevant allergies should take care.