From Washing Cabbage to Fermentation... American University Students Tour Ourhome Kimchi Factory

Michigan State University Student Tours Jecheon Kimchi Factory
Also Experiences Tasting Ourhome Products for US Export

Global food care and catering company Ourhome announced on the 31st that it invited packaging students from Michigan State University in the United States to its Jecheon factory for an on-site tour program.

This visit was part of Michigan State University's Study Abroad Program, during which packaging students from the university visited Korea and Japan. In particular, the study group expressed a desire to visit a traditional Korean food kimchi manufacturing plant, leading to the invitation to Ourhome's specialized kimchi factory in Jecheon.

Global Foodcare & Catering Ourhome announced on the 31st that it invited students from the Packaging Department of Michigan State University to its Jecheon factory for an on-site tour program.

The tour program held on the 29th was attended by 18 students and 2 professors. The program included observing the entire process from raw material management used in kimchi production to manufacturing, packaging, storage, and distribution, as well as a tasting experience of kimchi exported to the United States.

First, the study group observed the kimchi manufacturing process, including removing the core and roots of napa cabbage, washing, high-salinity brining, stuffing, portioning, and storage in aging rooms. They also had the opportunity to see automated systems such as the self-developed continuous brining equipment for automatic washing, as well as the digital-based quality control system ensuring food safety and hygiene management capabilities.

After the factory tour, the group participated in a tasting session featuring kimchi produced at the factory along with popular K-snack menu items such as cup tteokbokki and On The Go HMR products, which are actually exported to the United States by Ourhome.

Olivia, a 21-year-old student who participated in the tour program, said, “I have recently become very interested in K-food and have even taken Korean cooking classes, but this is my first time visiting a kimchi manufacturing plant, so it is very new to me.” Professor Lee Ui-hak from Michigan State University commented, “Trust in kimchi products made in state-of-the-art facilities from washing to packaging has been built, and I believe it was a meaningful time for the students as well.”

Meanwhile, Ourhome operates kimchi manufacturing plants in Eumseong and Jecheon, Chungbuk Province, with an annual production volume reaching 12,000 tons. To meet diverse consumer demands, it produces a lineup of over 130 kimchi products, including whole cabbage kimchi and premium lines such as Gussi Banga, featuring varieties like galchi kimchi and cheongip kimchi. Ourhome's kimchi business has shown an average annual growth rate of 15% over the past five years, with total sales in the kimchi sector increasing by 73% compared to 2018 last year. Additionally, since 2014, the company has obtained HACCP certification and halal certification for kimchi food safety management standards, and has established a system optimized for global standard production through the introduction of cutting-edge equipment.

Oh Ji-young, head of Ourhome R&D Institute, said, “It was a meaningful time to inform talents who will lead the global distribution market about the traditional food kimchi manufacturing process and to introduce Ourhome’s advanced manufacturing site. We will continue to create various opportunities to promote our excellent product planning and manufacturing competitiveness worldwide.”

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