Characteristics

It has a very deep and fresh flavor fermented in low temp via the know-how of Chongga

• It is the most representative Kimchi of Korea made with whole cabbages.
• It uses seasonings of the central part of Korea and it provides crunchiness.
• It also used the top quality seasonal cabbages
  (Jan~Apr: Easterly Wind, May~Jul: Spring Yellow, Aug~Sep: Highland, Oct~Dec: Fall Yellow Cabbage)

Called ‘ Chonggak Kimchi’ . It means Young Radish.

Keep in Chiller (1~4 degree)

“아삭아삭한 맛의 알타리 무와 종가집의 손맛이 만났습니다.”

ㆍ알타리 무를 주원료로 사용하여 담근 김치
ㆍ단단한 무 조직에서 느낄 수 있는 아삭아삭한 맛이 일품

– 원산지 : 한국

– 냉장보관 : 1~4도

Product Notice : 100% made in Korea. Please keep in chiller at all times

It did not use red pepper powder but still has very refreshing flavor by using strictly selected cabbages and regulated seasoning.

Enjoy convenient Chongga Mat Kimchi for vacation or travel.

• It used unique flavored seasoning providing refreshing flavor and crunch texture.
• Delicious & Easy-to-eat! You don’t need to chop the whole cabbage Kimchi

Keep in Chiller 1-4 degree

For Yeulmu Kimchi,

Yeolmu kimchi is usually eaten in summer in Korea.

Yeolmu are young summer radish greens – a variety of white radishes with tender, long greens and a thin, small root.

They are not the top leafy parts of mature white radishes or chonggak mu (young radish), which are much tougher.