Can eating kimchi prevent COVID-19? A French research group recently analyzed the correlation between the number of deaths from COVID-19 and dietary habits by country, and found that eating kimchi helps prevent from contracting the deadly pandemic. It is said that kimchi contains an enormous amount of lactic acid bacteria that increase immunity. Of course, additional research is necessary on the direct link between the prevention of COVID-19 and kimchi, but this year’s kimchi exports hit a record high in three quarters, and the kimchi craze is blowing around the world.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#A fantastic pairing, kimchi and ramyeon
Kimchi, indeed, is unconditionally loved by many Koreans. It goes without saying that kimchi is served with every meal for Korean dish, but even when eating foreign menus such as Western, , and Japanese. If you pick one dish that goes best with kimchi, everyone will definitely say ramyeon. Kimchi and ramyeon are like a soulmate that always come with the package, as much as there is a saying that ‘if you don’t have kimchi, you can’t eat ramyeon’. This is because the various seasonings of fermented kimchi bring out the ‘umami taste’ to ramyeon. In recent years, exports of kimchi and ramyeon are in spotlight to have increased drastically. According to the Ministry of Agriculture, Food and Rural Affairs(MAFRA), the September’s exports of kimchi and ramyeon increased 36.3% and 38.5%, respectively, compared to the same period last year. Accordingly, the MAFRA is planning to promote the food culture of eating kimchi and ramyeon together in connection with Hallyu marketing.

 

#Exports for 5 years of ramyeon and kimchi (unit: USD 1000)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#Is kimchi really good for the body?
Kimchi is a traditional Korean dish consisting of pickled cabbage, which is the main ingredient, with radish, garlic, red pepper powder, ginger, green onion, and salted fish to ferment. It is rich in vitamins and fiber, and contains calcium, phosphorus, and minerals, so it is effective in preventing various adult diseases. In particular, it contains a large amount of useful microorganisms, such as lactic acid bacteria, which are effective against colon cancer and Parkinson’s disease found by the World Institute of Kimchi, an affiliate of the Korean government, and it has transferred the technology to companies. Recently, a clinical trial is in progress after discovering the fact that lactic acid bacteria in kimchi reduces the atopic dermatitis index. A numerous health functions of kimchi are already internationally recognized. The American health journal called has listed kimchi in the world’s top five health foods, and world-renowned scientific magazines and daily newspapers such as , and selected kimchi as one of the best health foods.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#The pride of kimchi country
It was in 2001 that the name ‘Kimchi’, which is currently used worldwide, was confirmed. The Codex Alimentarius Commission(CAC) determined the standard of kimchi and named it the Korean kimchi, and Korea was recognized as the origin of kimchi. In 2013, kimjang, the making and sharing culture of kimchi in Korea made to the UNESCO’s List of the Intangible Cultural Heritage of Humanity. Kimjang refers to making heaps of kimchi with family and neighbors working together to eat during the winter all at once. Baechu(cabbage)-kimchi is commonly made, also known as kimjang-kimchi.
In fact, any material that can be fermented after pickling in salt and seasoning can be kimchi. The ingredients and seasonings, the method of making, and the timing are often different according to the region, customs, preferences, and season. And the taste is also diverse. There are about 300 types of kimchi known so far.

 

 

#Hansung Food CO., LTD. is leading the globalization of kimchi.
Kimchi is one of the most Korean-unique foods that has the potential to penetrate the global market. This is because various transformations are possible depending on the material and safety is secured to the extent that it corresponds with an international food standard. CEO Kim Sun-ja of Hansung Food CO., LTD. is leading the globalization of Korean kimchi, and is walking the path of becoming the first kimchi master in Korea.
CEO Kim Sun-ja founded Hansung Food dating back to 1986. When she was ill as a child, her mother and grandmother made delicious kimchi for her, and this was when the idea for business came up to let others try and taste the very kimchi. Excluding 40 kinds of baechu-kimchi, which has been the main focus for 35 years, there are as many as 300 kinds of kimchi recipes developed by CEO Kim. Of these, up to 28 domestic patents were attained, and the cactus baek-kimchi also received a patent in the United States.
The kimchi master always accentuates some important factors in the process of choosing ingredients and making kimchi, which are that they must use ‘domestic products’ and stick to ‘traditional methods’. According to CEO Kim’s expression, it is ‘to the extent that I can be called stubborn.’ All ingredients for kimchi, such as cabbage, radish, red pepper powder, and garlic, are entirely produced in Korea. Here, the traditional method of making kimchi by the ancestors is insisted, by directly grinding glutinous rice to use as a paste and boiling jeotgal(salted seafood). This is due to the belief that the best ingredients and traditional recipes must be consumed to generate the finest taste of kimchi.
CEO Kim Sun-ja said, “The most flavorful kimchi that satisfies myself will be enjoyed by customers as well. Even if the production process is not visible, they could know by eating kimchi. I make kimchi with the idea that customers are researchers at Hansung Food Research Institute.”
The export of kimchi fully took place in the mid-2000s, shipping off to Dubai, UAE and pioneered new markets such as Moscow, Russia and Iraq. The Hansung Food broke the prejudice that kimchi is salty and spicy, and the strategy of making it hygienic with decent ingredients and a good care touched the heart of global consumers, and the number of destinations added to 28 countries. In addition, the signature color of red was diversified into yellow and purple, and the shape was varied to unique forms to differentiate it. As a result, the company was awarded USD 1 million Export Tower in 2016, and last year's export reached USD 3 million.
The Hansung Food had already completed the registration of the U.S. FDA before earning the patent for baek(white)-kimchi, and ISO certification was also obtained in 1996, which was unfamiliar to domestic companies at the time. The Halal certification was also achieved in 2013 with the possibility of expanding kimchi exports to Islamic countries. Accordingly, it became possible to trade kimchi to Malaysia, Singapore, and Qatar.
CEO Kim expressed her desire to contribute to raising the brand value of Korea through kimchi to the world in the future. Also, she has been constantly dreaming of establishing a school to learn about Korean kimchi in other countries, so that the traditional methods passed down by ancestors can be transferred to future generations as well as to the world.
She said, “Kimchi also changes according to the times. However, the basic lies in the traditional process. I am constantly researching to make a wide range of kimchi based on the traditional technique.”

 

 

Inquiries: Hansung Food CO., LTD.
Tel: +82-32-684-9300
www.hskimchi.co.kr