A specific type of fermented Korean cabbage dish, created by the Jongga brand, excludes gluten-containing ingredients. This food product caters to individuals with celiac disease, gluten intolerance, or those who simply prefer to avoid gluten in their diet. An example would be a kimchi jjigae (kimchi stew) prepared using this particular brand, ensuring it remains suitable for those with gluten restrictions.
The availability of this type of kimchi addresses a growing consumer demand for accessible and inclusive food options. By removing gluten, a common allergen and sensitivity trigger, a wider audience can enjoy the traditional flavors of this Korean staple. This development also highlights an adaptation of traditional recipes to meet contemporary dietary needs, reflecting an evolution within the food industry and consumer awareness of dietary requirements.
