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Jongga Kimchi Chinakohl Cut in PET 400g
- Jongga Kimchi, Chinese Cabbage Cut in PET 400g
- Pre-cut and ready-to-eat kimchi for convenience
- Authentic Korean flavor using traditional fermentation
- Ideal as a side dish or ingredient for various meals
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.
Unleash the flavor of Japan & Korea: Jongga Kimchi Chinakohl Cut in PET 400g!
Authentic Korean Napa Cabbage Kimchi
Jongga Kimchi Chinakohl Cut offers a convenient way to enjoy authentic Korean Kimchi, the traditional side dish made from fermented Napa cabbage (Bae-chu). This 400g pack contains high-quality, pre-cut cabbage that has been carefully seasoned and fermented. It delivers the signature complex, tangy, and spicy flavour that is fundamental to Korean cuisine and serves as a versatile accompaniment to countless meals.Complex, Tangy Flavour and Satisfying Crunch
This Kimchi is characterized by its vibrant reddish hue and a flavour that beautifully balances sourness, saltiness, and a warming spice. The fermentation process develops a distinctive, tangy depth (Umami), while the Napa cabbage retains a satisfying fresh crunch. This combination of complex flavour and refreshing texture makes it an invigorating and essential element of Korean dining.How to Enjoy
Kimchi is incredibly versatile. It is traditionally served chilled as a spicy, tangy side dish (Banchan) alongside rice and main courses. For cooking, it can be easily integrated into various dishes: use it to prepare Kimchi Stew (Kimchi Jjigae), Kimchi Fried Rice (Kimchi Bokkeumbap), or as a flavourful addition to noodles, omelets, or pancakes (Kimchi Jeon). Use it to add a spicy, fermented kick to any meal.Best Before, Important Information
MHD: 12.09.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 150Kj / 35Kcal |
| Fat - of which saturated |
0.1g 0.0g |
| Corbohydrate - of which sugar |
7.2g 1.2g |
| Protein | 2.1g |
| Natrium (Salt) | 1.8g |
Cabbage, Radish, Paprika Powder, Rice Starch(Rice Powder, Water), High Fructose Corn Syrup, Salt, Garlic, Chives, Onion, Spring Onion, Fermented ANCHOVY Sauce(ANCHOVY, Salt), Monosodium Glutamate(E621), Fermented SHRIMP Sauce(SHRIMP, Salt), LACTIC Acid Bacteria, Ginger
Details & Importer
Manufacturer: Jongga
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
Recipe Ideas & Inspiration
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Frequently asked questions
What is the optimal storage method for Jongga Cut Kimchi after the PET container is opened?
Transfer the remaining kimchi into an airtight glass container to minimize air exposure and fermentation odor. Ensure the kimchi is submerged under its own liquid if possible, and refrigerate it immediately.
When making Kimchi Jjigae (kimchi stew) with this cut kimchi, should I sauté the kimchi first or boil it directly with the broth?
Sautéing the kimchi briefly with a small amount of oil, such as sesame oil or perilla oil, before adding the broth enhances the depth of the flavor base for the stew.
If the kimchi is too sour due to extended fermentation, how can I adjust the flavor profile when preparing a side dish?
Incorporate a small amount of sugar or fruit sweetener like plum extract (maesil-cheong) during cooking. Alternatively, adding tofu or incorporating dairy products like cream cheese in fusion dishes can balance the acidity.
How does using this pre-cut kimchi affect cooking time or flavor compared to using whole cabbage (Pogi) kimchi?
Since this kimchi is already cut, it releases flavor faster into stews and stir-fries, slightly reducing the required cooking time for flavor integration compared to using large, whole pieces of Pogi kimchi.
When pairing this cut kimchi with noodles, which texture complements the crunchiness and acidity better: soft somen noodles or chewy ramen noodles?
Chewy ramen or instant noodles are generally preferred, as their robust texture and ability to absorb the spicy broth stand up well against the strong acidity and satisfying crunch of the cut kimchi.
