World Kimchi Research Institute Supports US Kimchi Exports Through Science and Technology

The World Kimchi Research Institute (Director Jang Hae-chun), a government-funded research institute under the Ministry of Science and ICT, announced on the 28th that it has provided technical support to Saebyeok Farm (CEO Kim Ui-byeong), a small and medium-sized kimchi manufacturer struggling with export preparations, achieving the export of Napa cabbage kimchi, mustard leaf kimchi, and young radish kimchi to Hawaii, USA.

World Kimchi Research Institute Testing and Analysis Scene

Due to the nature of kimchi as a non-sterilized fermented food, difficulties such as packaging swelling, over-fermentation, and golmaji occurred during long-distance distribution, posing challenges for export.

The World Kimchi Research Institute applied the ‘Kimchi Golmaji Formation Suppression Technology’ through the ‘Shared Technology Dissemination Project’ to solve the golmaji issue occurring during long-distance kimchi export, resolving quality and safety concerns of Saebyeok Farm’s Napa cabbage kimchi. Golmaji is a white yeast that forms on the surface during the late fermentation stage of fermented foods like kimchi and sauces, as lactic acid bacteria activity decreases.

Jang Hae-chun, Director of the World Kimchi Research Institute, emphasized, “We will do our best to develop innovative science and technology and apply it to the industry to firmly establish kimchi’s status as a sustainable and competitive food in the global market.”