- Brand Identity
So, Jongga symbolizes the tradition of Korean Food.
Jongga is a brand that conveys deep tradition, bringing the delight of Korean Food to the people of Korea and beyond.
We utilize the shape of a Korean-style roofing tile which is a symbol of Korean traditional culture as the new logo.
When our ancestors lived in a Korean-style tiled-roof house, They started making Kimchi using the clay pot.
This clay pot has many advantages in making Kimchi and It has played a important role in our succession of Kimchi.
The clay symbolizes natural materials, Using clay vessels allow’s for the flow of air, but prevents the introduction of contaminants. This makes it ideal for the fermentation of food.
Careful preparation of ingredients; the anticipation of waiting for the flavors to emerge; this is charm of clay vessel.
Using modern techniques to re-interpret traditional Korean Food
The secret of healthy food is fermentation. We maintain the time-tested tradition of fermentation, while introducing modern processes to elaborate and standardize new means of fermentation. We are leading the globalization of Korean food through extensive research and development of anti-virus, antioxidant and antibacterial materials, and development of lactic acid bacteria including ‘the world’s first patented lactic acid bacteria’, ‘long-term kimchi starter’, ‘100% natural antimicrobial agent‘
Prepared with carefulness
Jongga develops products that are standardized for the highest quality and freshness
Korean fermented foods enhance raw flavor and nutritional content through their life, as opposed to processed foods, which lose them. Recently, the raw food has taken off. We continuously study techniques that can minimize the cooking process by utilizing minimal heat, while maintaining and even enhancing the character of raw ingredients.. Kimchi in which continuous to be the essential food in Korean cuisine, is not made by heat or to be cooked; It is a product made by fermentation which can enhance nutrition content of the raw ingredients through the fermentative aging process.