Dongducheon City, Gyeonggi Province (Mayor Park Hyung-deok) announced on the 30th that it will operate a focused guidance period for waste separation and disposal during the kimchi-making season from November to early December. This is to minimize inconvenience by informing citizens about the sometimes confusing waste separation methods during the kimchi-making season.
Vegetables such as napa cabbage and radish, which are ingredients for kimchi, as well as salted seafood, generate a lot of waste during handling, and these must be properly separated into general waste and food waste when disposed of.
Outer leaves and residues of napa cabbage (vegetables) with soil, green onions, scallions, garlic, onion roots or peels, chili seeds, and various vegetables generated before making kimchi should be disposed of in general waste volume-based bags.
Also, pickled napa cabbage, radish, salted seafood, seasonings, and other vegetables generated after pickling during kimchi-making should be disposed of as food waste in volume-based bags or, in apartment complexes, through individual weighing devices.
A city official stated, “We ask citizens to properly separate and dispose of waste to ensure appropriate handling of waste during the kimchi-making season.”
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