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Chongga Yeulmu Young Radish Leaves Kimchi 500g
Chongga Yeulmu Young Radish Leaves Kimchi 500g
What makes Chongga Yeulmu Young Radish Leaves Kimchi 500g different
With the know-how of the Jonggajip, it is fermented at low temperature and has a deep and cool taste. It uses only the radish leaves, Yeolmu, from Namyangju and Goyang city, Gyeonggi-do, known for the regions where nice and soft radishes are produced. ㆍ You can enjoy the crispy and cool taste based on the central regional flavor. ㆍ It emphasizes the cool taste of summer with the delicacy kimchi of the Jonggajip. ㆍ It uses soft radish leaves from Namyangju and Goyang, Gyeonggi-do.
Please note that despite the cold pack, the cooling function will decrease after a while during transport and it could be delivered defrosted on the way. Please keep it in the refrigerator and consume it as soon as possible.Do not refreeze.
This product is packaged in an Isobox with Ice Pack. Please do not consume Icepack and do not play with them. Follow the disposal instructions. The isobox and icepack is resuable.
Volumen
500g
Energie
24kcal
MHD
N/A
Brand
Jongga
Food » Vegetables » Kimchi
Nikan Bestseller-Ranking: Nr. in Food (Sehen Top 100 in Food)
Nr. in Vegetables > Kimchi
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 24kcal |
| Fat - of which saturated |
0g |
| Corbohydrate - of which sugar |
4.6g |
| Protein | 2.4g |
| Natrium (Salt) | 1.8g |
Imfortant Information
Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Food » Vegetables » Kimchi
Nikan Bestseller-Ranking: Nr. in Food (Sehen Top 100 in Food)
Nr. in Vegetables > Kimchi
Ingredients
Product information according to the LMIV (Lebensmittel-Informationaverordnung) is provided as soon as possible
Nutrition per 100 grams
| Energy | 24kcal |
| Fat - of which saturated |
0g |
| Corbohydrate - of which sugar |
4.6g |
| Protein | 2.4g |
| Natrium (Salt) | 1.8g |
Imfortant Information
Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Circulation Carrier
Kim´s Asia Import - Export GmbH, Talstraße 114, 41516 Grevenbroich
Panasia De Handels GmbH, Robert-Koch-Straße 1A, 63128 Dietzenbach
Kimchi in Korea und Japan
Kimchi, which has a history of 3,000 years, has become an icon food as a representative of Korean food. The wisdom of the ancestors, who thought about keeping food for a long time, became the beginning of kimchi and the shape of it changed according to each region and season and it became Kimchi of today. Although kimchi made from cabbage is the most widely known and widely loved in the world, in fact, kimchi has a huge variety depending on the season as well as the ingredients and regions. Various types of kimchi supply essential vitamins and the unique characteristics of garlic and spicy red pepper make the kimchi enthusiasts keep looking for kimchi. Enjoy Kimchi, the representative food of Korea, at NikanKitechen!
Find more Kimchi!
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Chongga Yeulmu Young Radish Leaves Kimchi 500g
With the know-how of the Jonggajip, it is fermented at low temperature and has a deep and cool taste. It uses only the radish leaves, Yeolmu, from Namyangju and Goyang city, Gyeonggi-do, known for the regions where nice and soft radishes are produced. ㆍ You can enjoy the crispy and cool taste based on the central regional flavor. ㆍ It emphasizes the cool taste of summer with the delicacy kimchi of the Jonggajip. ㆍ It uses soft radish leaves from Namyangju and Goyang, Gyeonggi-do.
