November 22 is ‘Kimchi Day’, a legal anniversary in Korea. Since last year, not only Korea but also several states in the United States have enacted ‘Kimchi Day’, and now, the U.K. and Canada are preparing to enact it as well. This move confidently shows that kimchi is becoming a healthy food for people around the world. Moreover, in Korea, kimchi is expanding its scope with the introduction of kimchi with functionality.

#Continuing the legacy of Korean kimchi, ‘Kimchi Master’
Kimchi was recognized as an international standard by the Codex under the Food and Agriculture Organization of the United Nation in 2001. Its name has also been officially recognized as ‘Kimchi’ in Korea. In addition, ‘Kimjang : Making and Sharing Kimchi in the Republic of Korea’ was registered as a UNESCO Intangible Cultural Heritage in 2013. This implies that the kimchi culture is a cultural heritage that the whole world must preserve and transmit. As such, Korea is raising its status as the master country of kimchi. There are people bolstering this move, called ‘Kimchi Masters’ in Korea. Experts who have inherited and developed Korean food are designated as masters in Korea, and there is a total of five ‘Kimchi Masters’.

First, Master Yu Jeong-im of Poong Mi Food CO., LTD. has been operating a kimchi manufacturer since 1986. In addition to the traditional Baechukimchi, it has developed a calcium manufacturing method using eggshell and secured various patents, such as kimchi adding calcium. Second is Master Kang Soon-ui of Kang Soonui Myeongga, who has continued the 200-year history of the head family house. A popular product here is Chija Baekkimchi (white Kimchi with gardenia seeds) which are not spicy and have a clean taste. so even children can easily eat them. Lee Ha-yeon, Master of Bonguri Kimchi who serves as the President of the Korea Kimchi Association, has been designated as a master of kimchi with Haemulseokbakji (radish and cabbage Kimchi with seafood). This kimchi is made by adding various seafood such as abalone, conch, octopus, and oysters to Kimchi cabbage, eggplant, radish, and kohlrabi. Haemulseokbakji is known as the royal kimchi of the Joseon Dynasty.
Master Yoon Mi-wol of Kimchi Story is the owner-chef of ‘Master Yoon’, a Korean restaurant in Tokyo, Japan. ‘Yunke’ manufactures cabbage whole kimchi, known as the oldest kimchi in the literature, in the traditional way. It is noteworthy that Oh Suk-ja has been making Banji, a local kimchi from Naju of Jeollanam-do, Korea. Banji is a unique type of kimchi eaten after 15 days by filling Kimchi cabbage or radish with various seasonings, marinating it with salted shrimp, and then pouring the broth mixed with pear juice, radish juice and brisket broth. It is characterized by its mild taste. 
In Korea, a variety of kimchi products are released such as Jongga of Daesang Corp. Bibigo of CJ Cheiljedang Corp. as well as Pulmuone co., Ltd. Our Home Ltd., and Daega Foods Co., Ltd. which are also popular abroad.

#Kimchi Day as the anniversary of the people around the world
Every November 22 is ‘Kimchi Day’, a legal anniversary in Korea enacted in 2020. November 22 was designated so because the main ingredients of kimchi such as kimchi cabbage and radish, and auxiliary ingredients such as garlic and salted fish were gathered one by one, forming November and with the symbolism that it has more than 22 health-functional efficacies such as immune enhancement, anti-cancer, and antioxidant. 
‘Kimchi Day’ was also enacted beyond Korea, starting in California, Virginia, New York, and Washington D.C.. This demonstrates that kimchi, consumed and recognized mainly by the Korean American community, has spread throughout the U.S. so its popularity is now growing in the American mainstream society. The resolution of the California state legislature, which was the first in the U.S. to enact the anniversary of 'Kimchi Day', introduces not only the origin of kimchi, but also ‘Kimjang’, which was registered as a UNESCO Intangible Cultural Heritage in 2013, and kimchi is a source of probiotics, calcium, vitamins, etc. with an immune-boosting effect.

Not only the US, but also Argentina, the U.K., and Canada are preparing to enact ‘Kimchi Day’. This year especially marks Argentina’s 60th anniversary of the establishment of diplomatic relations with Korea in 1962. To further solidify the bilateral relationship, a bill to enact a Kimchi Day was  proposed and passed unanimously by 47 attendees at the plenary session of the Senate in the consensus to  protect ‘kimchi’, a key element of Korean culture. This movement to enact ‘Kimchi Day’ shows the possibility of Kimchi becoming a global food.
Recently, the Korea Agro-Fisheries & Food Trade Corporation (aT) met with Malaysia’s key leaders such as the Minister of Justice of Malaysia and asked for cooperation in promoting the enactment of ‘Kimchi Day’ in Malaysia. aT has also set out to initiatives to pass the ‘Kimchi Day’ enactment resolution submitted to the U.S. House of Representatives. In the U.S., 'Kimchi Day' is expected to spread nationwide beyond the states.

#Korea Functional Mark Kimchi No.1
Recently, Kimchi manufacturer Trechan CO., LTD. has been drawing attention. In 2022, Korean Kimchi was registered as a functional food in Japan, and the main driver is Trechan. This is the first time that Korean Kimchi has been registered as a functional food in Japan, Trechan Kimchi, containing fructo oligosaccharides, was also listed on functional foods in Korea as the first Kimchi with functional marking in Korea. The packaging states that Trechan Kimchi contains fructo oligosaccharides, which are known to promote the proliferation of beneficial intestinal bacteria and bowel movements. This functionally marked Kimchi is scheduled to be released officially from the second half of this year.

Trechan the ‘No. 1 functionally marked Kimchi’, produces fermented Kimchi through the traditional Korean manufacturing method, using salted anchovies fermented for 2 years with sun-dried salt aged for 2 years. Trechan also uses fermented yeast salt, a natural seasoning fermented by adding malted rice to sea salt. Fermented yeast salt is a natural seasoning with reduced sodium. Above all, Trechan uses a mature Kimchi lactobacillus that was developed in-house, which can extend the quality maintenance period and thus increase the taste retention period and shelf life. Container is also Trechan’s pride. Its breathable functional pouch packaging container emits the gas generated during fermentation. It not only prevents bursting during the distribution process but also helps the fermentation of Kimchi.
Such Trechan Kimchi is exported to the U.S., Hungary, and New Zealand. The strategy is to test the east of Korea in the U.S., the west of Korea in Hungary, and the south of Korea in New Zealand. By doing so, Trechan aims to export its Kimchi products to Canada, Europe, and Australia. Going forward, functionally marked Kimchi will be exported to these countries as well. Kim Kwang-ho, Managing Director of Trechan, said, “We Trechan produce futuristic Kimchi by combining traditional Korean methods with modern science and technology. This is why we have developed the seed germ and packaging materials ourselves, and functionally marked Kimchi is one of the results. From now on, we will do our best to promote the reputation of Korean Kimchi worldwide.”