Kimjang, the process of making large quantities of kimchi to endure the long winter, is a traditional Korean food culture. Although it varies by region, the main kimjang season begins from mid-November to mid-December. In the past, households prepared kimjang by salting napa cabbage themselves, but recently, the number of households purchasing pre-salted napa cabbage products to save time and labor has increased.

Pre-salted napa cabbage is made from raw napa cabbage through processes such as selection, cutting, salting, washing, dehydration, and packaging. However, because it is a non-heated product that does not undergo heat treatment, there is a risk that various environmental microorganisms, including E. coli, may remain or be re-contaminated throughout the manufacturing and distribution processes. Therefore, extra caution is required.

It is safest to use pre-salted napa cabbage on the day it is received. If stored at room temperature, indicator bacteria such as E. coli can multiply. Therefore, if you must store it for more than a day, it is essential to wash it before use.

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Although it is known that the beneficial lactic acid bacteria generated during kimchi fermentation suppress E. coli, initial hygiene is of utmost importance. It is advisable to soak the pre-salted napa cabbage in clean water and gently rub between the roots and deep inside the leaves with your fingers, then rinse thoroughly two to three times to remove surface microorganisms.

According to a survey by the Ministry of Food and Drug Safety, washing pre-salted napa cabbage three times reduces the total bacterial count by about 95% and E. coli by about 93%. However, excessive washing may reduce the quality of the pre-salted napa cabbage, so it is recommended not to exceed three washes.

Additionally, since food poisoning bacteria can be easily transmitted through hands, be sure to wash your hands thoroughly with running water and soap before handling ingredients, and if possible, wear disposable gloves.

Since kimjang involves a variety of ingredients and tools, to prevent cross-contamination, use separate knives and cutting boards for each ingredient, and avoid using containers that are old or have surface scratches. Be sure to clean and disinfect all utensils before and after use.

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When making kimchi, work in a cool environment and ensure that ingredients are not left out at room temperature for extended periods. For sub-ingredients such as garlic, salted seafood, and red pepper powder, check the manufacturing date and use them as soon as possible after opening. Finished kimchi should be stored at a low temperature to maintain quality and safety.

Kim Jaehan, Director of Internal Medicine at Daedong Hospital (Internal Medicine Specialist), stated, "Many people believe that salting alone kills all microorganisms, but some bacteria can survive or even multiply in brine, so thorough management is necessary." He emphasized, "The elderly, immunocompromised individuals, and infants are at relatively higher risk of complications if food poisoning occurs, so extra caution is needed."

He added, "By simply following basic hygiene rules such as proper storage, washing of ingredients, and preventing cross-contamination, you can greatly reduce the risk of food poisoning. I hope everyone pays a little more attention to prepare safe and healthy kimjang."

Symptoms that may indicate food poisoning include: ▲crampy abdominal pain ▲diarrhea ▲vomiting or nausea ▲dehydration symptoms such as dry mouth, dizziness, and decreased urine output ▲fever. If you experience these symptoms, visit a medical facility for appropriate treatment.