Core Competencies

The secret recipe of Jongga’s fresh fermentation to cook time

Jongga has harmonious traditional kimchi taste with various seasonal ingredients grown in our land.
The natural taste of ingredients for rich taste of kelp and salted fish preserves sweetness from pear,
and red pepper made in Korean grown under fine sunlight makes kimchi stand out more.
Jongga protects the taste of Korean kimchi with know-how of fresh production method that makes kimchi the most delicious time.

Quality Management Policy

We conduct ‘consumer-centered quality management’ activities
that pursue sustainable value that considers health as top priority for customer’s safe food.
We try to remind the realization value of customer and quality priority, and move forward to the future.

Secret of Jongga
  • It’s reliable
    Secret method to select fresh products

    raised on our land with confidence.
    raised on our land with confidence.

  • For alive health
    Fresh fermentation and germination methods

    We made with original taste of ingredients and Jongga’s healthy fermentation method.

    * Independently developed patent lactobacillus fermentation

  • Different depth
    Method for fresh maintenance

    From local field of ingredients to customer’s table,
    we made it
    with our long-standing know-how.

Our Technology and Patents
No. Application number Name of application Registration date Registration number
1 10-1987-0011833 Registration number 1990.03.21 32286
2 10-1992-0007297 Method to make Kimchi with Bifidus bacteria 1995.02.07 82056
3 10-1994-0022799 Method of making red pepper paste using strain Monascus 1998.04.16 144305
4 10-1994-0028669 Lactobacillus that produces bacteriosin and long time preservation method for Kimchi 1997.11.27 131136
5 10-1994-0028693 Hypoallergenic Kimchi composition 1998.02.03 137081
6 10-1995-0004990 RMethod for recycled salt water 1998.02.07 137378
7 10-1995-0031957 Properties of cabbage using percussion technology and pressure reducer, and method for uniform of pickled vegetables 1998.08.27 162017
8 10-1995-0052347 Kimchi-containing mixed seasoning composition sprinkled and rubbed with rice and its making method 2005.01.06 466611
9 10-2001-0013755 Mathod to make kimchi using heat-sensitive lactic acid bacteria strains, heat-sensitive lactic acid bacteria strains Lyconostock mesenteroides Chikei1 and Lyconostock mesenteroides Chike2 and a method of separation 2003.06.12 388866
10 10-2001-0036846 Food packaging container 2004.12.29 465419
11 10-2004-0013682 Method of quick pickling by electrolytic reduction number 2005.12.01 535099
12 1020030090401 Extensible leuconostoc mesenteroides separated from kimchi and method to make delicious kimchi using them
: 1020020078581 Claim of priority		 2005.12.06 536108
13 1020030101218 Color analysis method of chili peppers using ultrasonic treatment 2006.03.09 561564
14 10-2007-0105583 New leuconostoc methamphetamine separated from kimchi that inhibits growth of pathogenic bacteria and its use 2014-03-28 10-1381547
15 10-2011-0111563 Lactobacillus plantarium DSR920 and its application for treatment and prevention of metabolic or inflammatory diseases 2014-05-07 10-1394348
16 10-2012-0154615 How to make odorless kimchi with low salinity 2014-07-24 10-1425150
17 10-2007-0105583 New lactobacillus plantarium separated from kimchi that inhibits the growth of pathogenic bacteria and its use 2015-01-15 10-1485182
18 10-2012-0157899 New lactic acid bacteria strain Lactobacillus plantarium DSR KF12 separated from kimchi and the composition containing them 2015-02-13 10-1495309
19 10-2013-0164511 Leukonostock mesenteroid DSR1310 strain excellent in acid resistance and salt resistance and its application 2015-11-26 10-1573897
20 10-2014-0009018 Automatic binding device 2015-11-27 10-1574240
21 10-2013-0162381 Composition for preventing and treating diabetes and high blood pressure with fermented vegetable lactobacillus 2016-03-02 10-1600940
22 10-2013-0164510 Composition for preventing and treating diabetes and high blood pressure with fermented vegetable lactobacillus 2016-03-17 10-1605737
23 10-2015-0184740 Automation device for putting kimchi seasoning 2017-07-18 10-1760737
24 10-2016-0158488 Leuconostoc mesenteroides DRC1506 strain and its use 2017-12-11 10-1809447
25 10-2015-0152170 Lactobacillus plantarium DSR KF15 with antibacterial and antifungal activity for maintaining freshness and its use 2018-02-26 10-1834231
26 10-2016-0124470 Kimchi cutting and packaging device 2018-06-20 10-1871276
27 10-2016-0123713 Composition for antiviral against influenza virus containing lactobacillus plantarium DSRM2 as active ingredient 2018-08-01 10-1886337