Haenam-gun Leads Efforts to Protect Kimchi, a Representative of K-Food

Introduction of Voluntary Labeling System for Domestic Kimchi, Certification of Establishments through Complete Survey of Local Restaurants

Haenam-gun Hwawon Nonghyup is producing kimchi using Haenam-grown napa cabbage at its kimchi processing plant. (Photo by Haenam-gun)

[Asia Economy Honam Reporting Headquarters Reporter Kim Hyun] Haenam-gun, Jeollanam-do, is promoting the ‘Domestic Kimchi Voluntary Labeling System’ targeting restaurants and group meal facilities, in collaboration with Jeollanam-do and the private organization Domestic Kimchi Voluntary Labeling Committee, amid growing interest in safe food due to the prolonged COVID-19 pandemic and the recent controversy over Chinese-made salted cabbage, as well as the increasing consumption of kimchi, a representative of K-Food.

According to the county on the 10th, the Domestic Kimchi Voluntary Labeling System is a system that certifies businesses using domestic kimchi, such as restaurants that purchase kimchi made from 100% domestic ingredients from producers and distributors or make it themselves to serve to customers.

The certification mark is issued through deliberation by the Domestic Kimchi Voluntary Labeling Committee, which includes five private organizations: the Korea Kimchi Association, Korea Foodservice Industry Association, Korea Foodservice Central Association, Korea Franchise Industry Association, and Korea Korean Food Association.

In particular, since April, Haenam-gun has been conducting a full survey of the production sites of kimchi ingredients such as cabbage and red pepper powder at all 850 general restaurants in the jurisdiction, in a public-private joint effort with the Korea Foodservice Central Association Haenam Branch.

Through the survey, certification plaques will be attached to establishments using domestic kimchi and kimchi made from Haenam-grown cabbage, guiding not only local residents but also tourists to use them with confidence.

Additionally, there will be a large-scale crackdown on false labeling of origin and consumer deception, such as selling imported kimchi disguised as domestic kimchi.

The Domestic Kimchi Voluntary Labeling System aims to certify more than 150 locations, including local restaurants, schools, hospitals, public institutions, and corporate cafeterias, by September.

Applications for certification can be submitted to the industrial team at the eup/myeon office with an application form, domestic kimchi supply/sales contract, or kimchi ingredient purchase details.

The certification period is one year, and annual inspections will be conducted to check the use of domestic kimchi and re-certify, ensuring thorough post-management to secure consumer trust.

Meanwhile, Haenam-gun is promoting the establishment of a specialized kimchi production complex equipped with infrastructure such as raw material and food storage/logistics centers, processing plants, kimchi component functionality research centers (demonstration, analysis), and facilities for startups, exports, and R&D by 2024 to foster Haenam cabbage, a representative local specialty, as a long-term food growth engine.

County Governor Myeong Hyun-gwan said, “Haenam is the largest cabbage production area in Korea and is actively promoting the establishment of a specialized production complex to restore the status of the kimchi homeland and to revitalize the kimchi industry,” adding, “We expect that the introduction of the certification system will prevent Chinese kimchi from being disguised and sold as domestic kimchi, promote the consumption of domestic kimchi, and contribute to revitalizing the local economy.”

This content was produced with the assistance of AI translation services.