Long before fermentation became the hottest new health trend, Koreans have been eating kimchi – cabbage and vegetables fermented with chilli, garlic and ginger – as a fundamental pillar of their cuisine. Rich in probiotics, low in additives, and packed with flavour, kimchi didn't just join on the gut-health craze, it helped start it. In 1987, centuries after this delicious dish was born, Jongga became the first brand to commercially package up the national dish, making this healthy side dish convenient too.

Jongga kimchi 

In line with growing international recognition of Korean cuisine on the whole, kimchi is now a fundamental part of many Western diets, driven in part by the recent fermentation frenzy. Jongga's kimchi recipe comes from 30 years of experience, with the cabbage carefully salted and fermented and left for enough time to really get those good gut cultures working. In order to meet its rapid growth supplying over 60 countries around the world, Jongga opened a European factory in Poland to make kimchi exactly how they do in Korea. The kimchi is made with European-grown vegetables, so while it has a lower carbon footprint it also lasts longer in your fridge.

Jongga’s range is extensive, spanning from the iconic classic cabbage kimchi to lesser-known traditional varieties such as cubed radish (kkakdugi) and ponytail radish (chonggak). Embracing modern tastes, the brand has also introduced innovations like the fiery silbi kimchi, for added spice, and the vibrant ABC kimchi (made with apple, beetroot, and carrot) celebrated in Korea for its added health benefits and fresh twist on tradition.

For more information head to @jongga_uk on Instagram