Pulmuone Launches Redesigned 'TokTok Kimchi' Lineup... Achieving Fermented Umami Flavor

Pulmuone announced on the 27th that it will relaunch 'Pulmuone Toktok Kimchi' with a new look. The photo shows the 'Toktok Kimchi' product. (Photo by Pulmuone)

[Asia Economy Reporter Seungjin Lee] Pulmuone Foods announced on the 27th that it will relaunch all products of ‘Pulmuone Toktok Kimchi’ with the implementation of 'fermented umami flavor.'

Pulmuone scientifically verified for three years to consistently reproduce the ‘refreshing fermented umami flavor of winter kimchi,’ which Koreans like the most, throughout all seasons. Additionally, over the past year, it conducted a thorough investigation of kimchi produced at the Pulmuone Global Kimchi Factory in Iksan, Jeonbuk, completing the new makeover of ‘Pulmuone Toktok Kimchi.’

The focus of this relaunch is Pulmuone’s unique lactic acid bacteria fermentation. Pulmuone concentrated on the three major lactic acid bacteria leading kimchi fermentation: ‘Leuconostoc,’ ‘Weissella,’ and ‘Lactobacillus.’ Among them, it designed distinctive quality characteristics in ‘Leuconostoc,’ which is abundantly generated when making kimchi in Korean winter. This complex lactic acid bacteria produces the refreshing umami flavor unique to domestic kimchi with a popping sensation, hence named ‘Toktok Seed Lactic Acid Bacteria.’ It contains a high amount of ‘mannitol,’ a component that adds refreshing umami to kimchi, enhancing the fermented umami flavor and the popping coolness.

Moreover, ‘Pulmuone Toktok Kimchi’ is produced domestically using Korean raw materials. Napa cabbage, radish, and seasoning ingredients must grow in Korean soil and climate to properly interact with ‘Toktok Seed Lactic Acid Bacteria’ and deliver the fermented umami flavor accurately.

Pulmuone also revamped the packaging of all eight types of ‘Toktok Kimchi,’ including ‘Whole Napa Cabbage Kimchi’ and ‘Sliced Kimchi.’ To provide consumers with accurate information, it emphasized the unique features of Korean kimchi and Pulmuone’s ‘kimchi fermentation science.’ Information about the ‘Kimjang Pot Cooling System’ was also added. The ‘Kimjang Pot Cooling System’ maintains a consistently low temperature through strict temperature control from raw material receipt to production and supply stages, preserving the crisp and refreshing taste of kimchi for a long time.

Jung Gyu-jin, PM of Pulmuone Foods, said, “Toktok Kimchi was developed with the determination to properly and correctly make kimchi, our traditional heritage.” He added, “Based on consumer feedback and scientific data, we will grow ‘Toktok Kimchi,’ which embodies refreshing fermented umami flavor, into a product loved both domestically and internationally.”

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