Chosun University Accelerates Local Collaboration in 'Love Kimchi Sharing Event'

[Asia Economy Honam Reporting Headquarters Reporter Yoon Jamin] Chosun University held a kimchi-making sharing event in collaboration with the local community.

According to Chosun University on the 26th, the World Kimchi Research Institute recently conducted the event titled ‘Make Kimchi with Love GO~ Share GO!’

This kimchi-making event was planned to cultivate consideration and volunteer spirit for nurturing collaborative talents and to create a venue for harmony through communication with the local community.

The event was hosted and organized by the social service group composed of Chosun University faculty and staff and the student council made up of students.

About 70 faculty members, staff, and students participated, including Min Youngdon, President of Chosun University; Jang Haechun, Director of the World Kimchi Research Institute; Park Haewoong, Head of the World Kimchi Research Institute Headquarters; Lee Gyehaeng, Director of the Chosun University Employment and Student Affairs Office; and Kim Myungsik, Chair of the Chosun University Faculty Council.

On the day, approximately 1,200 heads of kimchi, directly made by Chosun University faculty, staff, and students, were delivered to social welfare facilities in Dong-gu district through the Dong-gu Office of Gwangju City.

At the kimchi-making event, Gwak Eunju, CEO of Baeksong Fermented Food Research Institute, who won the Presidential Award (2000) at the Gwangju World Kimchi Festival, taught how to make kimchi.

The kimchi made that day was ‘Jonggyun Kimchi,’ where ‘Jonggyun’ refers to pure cultured microorganisms used to ferment fermented dairy products (fermented milk, cheese, fermented butter, etc.), bread, wine, beer, as well as foods like natto, pickles, and olives.

Since 2013, the World Kimchi Research Institute has secured about 35,000 types of kimchi lactic acid bacteria from various regional and type-specific kimchi nationwide through the ‘Jonggyun Development Project.’

These kimchi lactic acid bacteria are known to enhance carbonation, clean and refreshing taste, and regulate the fermentation speed of kimchi, thereby extending the delicious ripening period (extending the ripening period by 4 weeks compared to kimchi without Jonggyun addition).

Min Youngdon, President of Chosun University, said, “The kimchi made together by faculty, staff, and students contains not only sincerity and love but also Jonggyun, so it will taste even better,” adding, “I am glad to be able to interact with the local community through warm sharing with neighbors during the cold winter.”

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