ISHS Acta Horticulturae 706: IV International Symposium on Brassicas and XIV Crucifer Genetics Workshop
A SURVEY OF THE KIMCHI INDUSTRY IN KOREA |
| Author: | J.H. Oh |
| DOI: | 10.17660/ActaHortic.2006.706.20 |
| Abstract:
Kimchi has been a representative fermented food in Korea for more than one thousand years, where it has also been the most important food in Korea. Kimchi originated from salted vegetables, which were used in ancient times in order to keep them as long as possible, and this has since been developed into the fermented vegetable (Jeo, 2000; Lee, 2000). Kimchi contains Chinese cabbage and radish as the main ingredients, together with red pepper powder, garlic, onions, gingers, fish sauce, chestnut, pear and others as flavoring ingredients. There are many kinds of Kimchi which differ according to their ingredients, recipes and regions. The production of Kimchi in Korea is about 1.5 million tonnes a year and is growing continuously. The CODEX committee registered Kimchi as an international standard in 2001. Kimchi is exported worldwide and is currently recognized as the major food product of Korea. | |
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