A particular kind of fermented Korean cabbage dish, created by the Jongga model, excludes gluten-containing elements. This meals product caters to people with celiac illness, gluten intolerance, or those that merely favor to keep away from gluten of their eating regimen. An instance could be a kimchi jjigae (kimchi stew) ready utilizing this explicit model, making certain it stays appropriate for these with gluten restrictions.
The supply of this kind of kimchi addresses a rising client demand for accessible and inclusive meals choices. By eradicating gluten, a standard allergen and sensitivity set off, a wider viewers can benefit from the conventional flavors of this Korean staple. This growth additionally highlights an adaptation of conventional recipes to satisfy modern dietary wants, reflecting an evolution throughout the meals trade and client consciousness of dietary necessities.