News & Analysis on the Bakery and Snacks Industries
The World Institute of Kimchi
By Niamh Michail
- Last updated on
Korea’s World Institute of Kimchi (WIKIM), a branch of the Korea Food Research Institute, was set up to broaden expertise on kimchi fermentation, identify new product development potential and expand export opportunities.
It picked five different kimchi manufacturers from Korea to present their products.
“Kimchi is trending right now because it is still relatively new,” Sun Ok Kim, WIKIM representative said. “Before it was Japan but Europeans are interested discovering foods from other Asian countries. It is also natural and free from MSG, colours and flavours and contains healthy probiotics.”
Traditionally, kimchi is made by fermenting white Chinese leaf cabbage with fish sauce, red chili powder, garlic and onion, Sun Ok Kim explained. In vegetarian versions, the fish sauce can be replaced with salt and in certain regions of Korea, carrots are used or other vegetables are used.
Korean company Miwami scooped up a SIAL innovation prize for its kimchi jam, which it says "brings out kimchi's own spicy & sour taste".