Haenam-gun Restaurants, 9 Out of 10 Use Domestic Kimchi

Survey of 574 Local Restaurants, 65% Use Only Haenam Products

Haenam County Women's Association conducted a promotional campaign for Haenam cabbage. (Photo by Haenam County)

[Haenam＝Asia Economy Honam Reporting Headquarters Reporter Kim Hyun] It has been revealed that 9 out of 10 restaurants in Haenam-gun, Jeollanam-do use 100% domestically produced kimchi.

Haenam-gun announced on the 16th that last month, in a joint public-private survey with the Korea Foodservice Industry Association Haenam Branch and consumer food hygiene inspectors, a full survey was conducted on the use of domestic kimchi at 676 general restaurants in the area.

As a result of the survey, among 574 establishments handling kimchi, 507 places, or 88%, were found to use domestic napa cabbage and red pepper powder, including those produced in Haenam.

Additionally, 32 establishments reported using some foreign red pepper powder or napa cabbage, and 35 establishments responded that they use imported kimchi.

Notably, among restaurants using domestic kimchi, about 65% (332 establishments) purchase Haenam agricultural products or cultivate them directly to make kimchi, showing a significantly high proportion.

Haenam-gun conducted a full survey of kimchi ingredient production sites starting in April, in response to increased interest in safe food due to the prolonged COVID-19 pandemic and the recent controversy over Chinese pickled napa cabbage, as well as the rising consumption of kimchi, a representative of K-Food.

In addition, together with Jeollanam-do and the private organization Domestic Kimchi Voluntary Labeling Committee, Haenam-gun is promoting the ‘Domestic Kimchi Voluntary Labeling System’ targeting restaurants and group meal facilities, aiming to certify more than 150 locations including local restaurants, schools, hospitals, public institutions, and company cafeterias by September.

The Domestic Kimchi Voluntary Labeling System certifies businesses that produce kimchi made with 100% domestic ingredients, purchase it from distributors, or make it themselves and serve it to customers, as users of domestic kimchi.

Through the results of this full survey and the Domestic Kimchi Voluntary Labeling System, the county plans to promote the use of domestic kimchi by attaching certification plates to certified businesses, guiding not only local residents but also tourists to use them with confidence.

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

Haenam, as the largest napa cabbage production area in Korea, is actively promoting the establishment of a specialized production complex to restore the status of the kimchi homeland and to revitalize the kimchi industry.

County Governor Myeong Hyun-gwan stated, “Each restaurant owner will welcome customers with the mindset of being an ambassador for our local agricultural products,” and added, “Based on the results of this survey, we plan to continuously promote the use of Haenam agricultural products during hygiene inspections of food establishments.”

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