Haenam-gun Draws Attention with Development of Standardized Kimchi Recipe

'Chestnut Pumpkin Powder Instead of Glutinous Rice' Recipe Technology Transfer to Local Kimchi Producer

A standard recipe evaluation meeting for Haenam Kimchi was held. ⓒ Asia Economy

[Haenam＝Asia Economy Honam Reporting Headquarters Reporter Kim Hyun] Haenam-gun, Jeollanam-do (Governor Myeong Hyun-gwan) is attracting attention by developing kimchi recipes targeting customers mainly in the Seoul metropolitan area.

According to the county on the 1st, on the 26th of last month, a technology transfer ceremony for standardized kimchi was held at the Agricultural Technology Center with the participation of eight local companies including Hwawon Nonghyup, Bukpyeong Donghaeri Kimchi Informatization Village, related department heads, and the World Kimchi Research Institute.

The county commissioned the World Kimchi Research Institute through a service contract to conduct research and development of standardized kimchi recipes. In the first expert review meeting, three types were selected through evaluations by kimchi masters, representatives of traditional food, kimchi major professors, and food company officials. After the second evaluation by local kimchi producers, the final recipe was selected.

The final recipe targets customers in the Seoul metropolitan area, which has a large market size, featuring a clean and refreshing taste characteristic of central region-style kimchi (central region kimchi with mild salt seasoning and little use of fermented fish sauce). The salt content was lowered, and only fish sauce and salted shrimp excluding raw fermented fish sauce were used.

In particular, without using glutinous rice porridge, a delicious and differentiated Haenam kimchi seasoning was developed by adding chestnut pumpkin powder, a healthy ingredient from Haenam.

Through the standardization for scientific kimchi and uniform taste, the kimchi industry has established physicochemical analysis standards such as sugar content, salt content, and color to focus on improving quality.

Haenam-gun is promoting the establishment of a kimchi raw material supply complex and a specialized kimchi production complex to revitalize the Haenam cabbage industry, which accounts for the largest production volume nationwide, and to expand the consumption of domestic kimchi.

Additionally, through a county-wide movement to use domestic kimchi, efforts are being accelerated to expand the base of domestic kimchi consumption, including the spread of the domestic kimchi voluntary labeling system, and to prepare various conditions to lead the market as a representative K-food and for future kimchi exports.

Governor Myeong Hyun-gwan emphasized, “We have undertaken the development of this standardized kimchi recipe to globalize kimchi made from the local specialty cabbage and to strengthen the competitiveness of the domestic kimchi market,” adding, “Our local cabbage producers and kimchi and salted cabbage producers will work together not only to attract the kimchi raw material supply complex but also to enhance the status of the kimchi origin country and contribute to revitalizing the local economy.”

Haenam=Asia Economy Honam Reporting Headquarters Reporter Kim Hyun kh0424@asiae.co.kr

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