{"id":15631,"date":"2026-09-12T12:25:59","date_gmt":"2026-09-12T16:25:59","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=15631"},"modified":"2026-09-12T12:34:50","modified_gmt":"2026-09-12T16:34:50","slug":"jongga-korean-kimchi-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2026\/09\/12\/jongga-korean-kimchi-review\/","title":{"rendered":"Jongga Korean Kimchi Review"},"content":{"rendered":"
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Author’s note: I have noooo affiliation with either Jongga<\/a> or Costco<\/a>. These are my own weird little opinions.<\/em><\/p>\n\n\n\n

“That’s hot.”<\/h2>\n\n\n\n

I’ve been buying this Jongga Kimchi for my sister for years<\/em>. But I finally bought some for my own greedy belly. Here’s what I think:<\/p>\n\n\n

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My favorite thing about this kimchi is the natural fermentation<\/a>. I’ve been consciously adding more probiotic-rich foods<\/a> to my diet, and it has absolutely improved my digestion. (I’ll spare you the details.)<\/em> <\/p>\n\n\n\n

As opposed to vinegar-brined or pasteurized kimchi<\/a>, this one is still “alive.” Unlike my hopes and dreams.<\/em><\/p>\n\n\n

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Flavors and smells<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

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<\/em> not for everyone.<\/p>\n\n\n\n

(For another flavorful Korean product, check out my review of this Kimbap from Aldi<\/a>.)<\/em><\/p>\n\n\n

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\"Fingers<\/figure>\n<\/div>\n\n\n

Vegetables<\/h2>\n\n\n\n

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<\/em> crisp the way a green cabbage kraut would be. <\/p>\n\n\n\n

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.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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\"Fingers<\/figure>\n<\/div>\n\n\n

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<\/em> wish there were more of these. (But I sort of<\/em> wish I had a million dollars.)<\/p>\n\n\n

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Spicier than a cheap romance novel.<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

Paris Hilton voice: “That’s hot.”<\/p>\n<\/div><\/div>\n\n\n\n

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Serving the kimchi<\/h2>\n\n\n\n

I like this as a side item with rice dishes. This is Kevin’s Hawaiian-Style Chicken<\/a> 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.<\/p>\n\n\n

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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Ingredients in Jongga Kimchi<\/h2>\n\n\n
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\"Ingredients<\/figure>\n<\/div>\n\n\n

Here is my best attempt at typing out the ingredients from the label:<\/p>\n\n\n\n