Poggi Kimchi is Korea's most iconic traditional fermented food, made from a whole head of napa cabbage salted and layered with a seasoning paste of gochugaru (red pepper flakes), garlic, ginger, green onion, and garlic chives. Just as cheese or wine develops deeper complexity over time, kimchi's characteristic tangy, umami-rich flavour emerges and intensifies through fermentation. Jongga is one of Korea's longest-established kimchi brands, combining traditional production methods with large-scale quality manufacturing. This 10 kg product is ideal for household bulk use or small restaurant kitchens.

Yes, this product contains allergens that must be declared under EU food labelling law (Regulation (EU) No 1169/2011). Specifically, it contains **Fish** — anchovy fish sauce (fermented anchovy sauce) — and **Crustaceans** — shrimp sauce (fermented shrimp sauce). There may also be a risk of cross-contamination with soy and molluscs (e.g. squid) during production. If you are sensitive to these ingredients, please contact the manufacturer (Daesang Corp) directly before purchasing. Gluten-free status has not been officially confirmed.

No, this product is not suitable for vegan or vegetarian diets. The ingredient list includes anchovy fish sauce (fermented anchovy sauce, derived from fish) and shrimp sauce (fermented shrimp sauce, derived from crustaceans). These two fermented sauces are key ingredients that give kimchi its characteristic deep umami flavour. If you are looking for a plant-based kimchi, please look for products with a certified vegan label.

Kimchi can be enjoyed on its own as a side dish (banchan), or used as an ingredient in a wide variety of dishes such as Kimchi-jjigae (kimchi stew) and Kimchi Bokkeumbap (kimchi fried rice). Well-fermented, tangy kimchi is particularly well suited for stews and stir-fries. Storage: This product must be kept refrigerated at 0°C–10°C at all times. After opening, press the kimchi down to minimise air contact, seal tightly, and return to the refrigerator. As a naturally fermented product, acidity will increase over time — this is a normal part of the fermentation process. For this large 10 kg format, we recommend portioning into smaller airtight containers for convenient storage.

Fermentation is a natural process in which beneficial microorganisms (such as lactic acid bacteria) break down sugars in food, creating new flavours and textures. Like European cheese, wine, and sauerkraut, kimchi is made using a traditional Korean fermentation method passed down over centuries. This product uses a plant-based lactic acid bacteria fermentation liquid and kimchi lactic acid bacteria (Leuconostoc DRC0211) to support natural fermentation. The organic acids and diverse microorganisms produced during fermentation create kimchi's distinctive tangy, complex flavour. In Korea, kimchi is far more than a side dish — it is a living culinary heritage, central to the Kimjang (kimchi-making) tradition, which was inscribed on the UNESCO Intangible Cultural Heritage of Humanity list in 2013. ※ This product does not make any specific health claims in accordance with EU Regulation (EC) No 1924/2006.