Present status of kimchi industry in Korea and its prospect.

摘要

Kimchi is a traditional fermented vegetable food in Korea, characterized by its palatability giving a sour, sweet and carbonated taste. Many types of kimchi are available depending on the raw materials, processing methods, harvest seasons, and localities. Since the 1970s, its production has increased significantly for commercial purposes. The number of kimchi processing factories increased to meet the demands for domestic sales and export, but most of the plants operate on a small scale. In 1997, 408 000 tons of commercial kimchi products were estimated to be produced by 459 kimchi processing factories. In the future more commercial kimchi products are expected to be utilized, and international trade of kimchi will be significantly promoted by more frequent cultural exchanges between Korea and other countries. Technological upgrading of kimchi production plants will require a large capital investment; small-scale plants will gradually disappear.