Jongga Korean Kimchi Review
Author’s note: I have noooo affiliation with either Jongga or Costco. These are my own weird little opinions.
“That’s hot.”
I’ve been buying this Jongga Kimchi for my sister for years. But I finally bought some for my own greedy belly. Here’s what I think:
My favorite thing about this kimchi is the natural fermentation. I’ve been consciously adding more probiotic-rich foods to my diet, and it has absolutely improved my digestion. (I’ll spare you the details.)
As opposed to vinegar-brined or pasteurized kimchi, this one is still “alive.” Unlike my hopes and dreams.
Flavors and smells
My second-favorite feature is the complex flavor. It’s made with fermented anchovies and shrimp, and garlicy-gingery goodness. About as far from “bland” as a food could be.
If you aren’t a fan of strong odors, you may not like this. It fills my house with robust, savory smells every time I open the jar. It has a little bit of a “sea” smell from the kelp, plus the fermented fishy smells. I like it. But it’s definitely not for everyone.
(For another flavorful Korean product, check out my review of this Kimbap from Aldi.)
Vegetables
Although it’s made from cabbage, it’s a very different texture from sauerkraut (I like the Wild Brine version, BTW). The napa cabbage is soft. Kind of deflated. Nearly squashy. It’s not crisp the way a green cabbage kraut would be.
Paradoxically, there are also verrrry fibrous pieces of the cabbage that I could not bite through — it’s like the “hairs” in celery, but more obstinate. Ornery cabbage. I have met my match.
On the other hand, the radish slices have a delightful crispy-crunch. They are in oddly mechanical square pieces. But that makes them easy to identify. I also appreciate the small bits of green leek. I sort of wish there were more of these. (But I sort of wish I had a million dollars.)
Spicier than a cheap romance novel.
This is spicy stuff. If you’re adding a small amount to a meal and mixing it in, it will be pleasantly flavorful. But eating it right out of the jar is HOT. There’s a thin liquid brine full of blended red pepper bits that cling to the vegetables and deliver a saucy punch.
Paris Hilton voice: “That’s hot.”
Serving the kimchi
I like this as a side item with rice dishes. This is Kevin’s Hawaiian-Style Chicken with basmati rice and broccoli. It was pretty good stirred into the rest of the rice and chicken — it adds a tangy heat and extra flavor.
But I also eat a little kimchi right off a plate sometimes. I prefer to have a bit of fermented vegetables before every meal, so sometimes I just pop bits in my mouth while I’m cooking the rest of my meal. It’s uncouth, yes. But Uncouth is my middle name.
Ingredients in Jongga Kimchi
Here is my best attempt at typing out the ingredients from the label:
- Napa Cabbage
- Radish
- Rice Paste (Water, Rice Powder)
- Kelp Base Sauce (Kelp Extract, Sorbitol)
- Red Pepper Powder
- Garlic
- Fermented Anchovy Sauce (Anchovy, Salt)
- Salt
- Korean Leek
- Onion
- Chives
- Fermented Shrimp Sauce (Shrimp, Salt)
- Lactic Acid Bacteria
- Ginger
These are pretty impressive ingredients. The only thing I don’t love is the sorbitol. But what can we do?
More information from the label:
- Naturally Fermented
- Product of Korea
- Keep refrigerated; do not expose to direct sunlight
Nutrition Facts
A serving is 1 ounce and contains 10 measly calories. You get 0 grams fat and less than 1 gram protein. There are 2 grams total carbohydrates, with less than 1 gram each of fiber and sugars (but zero grams “added sugars”). You get 8% your daily value sodium and 0% your daily value cholesterol per serving.
Price and Servings
The 3.3 pound container cost $9.49 at my local Costco. But I got mine on sale for $6.99. Since there are 54 servings per jar, each serving is a frugal 18 cents at the regular price.
Shelf Life
The “best by” date on my jar allowed approximately 4 months to consume. This is a refrigerated product, and not shelf-stable.
Dramatic Conclusion
This is pretty much the only thing my sister asks me to buy from Costco. I think she’s eaten her own body weight in kimchi. While I don’t adore it as much as she does, it’s pretty tasty stuff. I think if the textures were better (more crisp, like sauerkraut), I’d be in love.
It still earns an enthusiastic “Yaaas” on the official Awesome-o-Meter.
The End.
More Reviews You Might Like (or Hate)
Check out these other reviews I’ve written. Or don’t. It’s ok to hate. I do it all the time:
