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.
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.
It’s reliableSecret method to select fresh products
raised on our land with confidence.
raised on our land with confidence.
For alive healthFresh fermentation and germination methods
We made with original taste of ingredients and Jongga’s healthy fermentation method.
* Independently developed patent lactobacillus fermentation
Different depthMethod for fresh maintenance
From local field of ingredients to customer’s table,
we made it
with our long-standing know-how.
|No.||Application number||Name of application||Registration date||Registration number|
|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
|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|