Pogi Kimchi begins by halving napa cabbage and salting it with coarse sea salt. Once the cabbage is properly brined, a seasoning paste — made from shredded radish, red pepper flakes, garlic, ginger, green onion, onion, anchovy fish sauce, and shrimp fish sauce — is carefully spread between each leaf by hand. Jongga is one of Korea's most trusted Kimchi brands, faithfully following this traditional method at its production facility in Korea.
After seasoning, the cabbage undergoes a natural fermentation process at low temperature. During this stage, Leuconostoc-strain lactic acid bacteria become active, slowly converting the natural sugars in the vegetables into lactic acid. Over time, a refreshing acidity and deep umami develop, while the individual seasoning ingredients meld together to create Kimchi's distinctively complex flavour. The duration of fermentation varies naturally with the season and ambient temperature.
Kimchi belongs to the same category as well-known European fermented foods — sauerkraut, aged cheese, wine, and naturally leavened bread. What sets it apart is the way it combines the freshness of vegetables, the depth of its seasoning, and the tang of natural fermentation all at once. It is a uniquely Korean culinary tradition, appearing on the table at almost every meal as the most familiar and beloved side dish in Korean cuisine.
