KIMCHI NEWS

Exports of the Korean staple kimchi and the instant noodle ramyeon posted double-digit growth in the February-May period from a year earlier on increased online purchases amid the new coronavirus…
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Kimchi is a staple in Korean food, it has a distinctive taste and although it is made from fermented cabbage it is not usually vegan due to the inclusion of “jeotgal”, a kind of pickled anchovy. Now…
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The World Institute of Kimchi (WiKim) has announced its development of a rapid analysis method for quantifying capsaicin (CAP) and dihydrocapsaicin (DHC), which are major pungency components in…
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Kimchi is predicted to be one of the worldwide trends of 2020, according to Facebook’s 2020 Topics and Trends Report. The report mentions the current health-conscious attitude of Australia, and the…
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If you have had your fix of Korean chows alongside crafted brew at Changwon Express in Asoke, you might have already been familiar with the famed house-made kimchi whipped up following the recipe of…
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At the height of the novel coronavirus outbreak, exports of Korean food staples have increased with growing demand for kimchi and ramen. According to the Ministry of Agriculture, Food and Rural…
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I have found rubbing alcohol that is very gentle on the hands and with a citrusy scent reminiscent of Spanish baby cologne. Labeled Consumer Protect, the 70-percent ethyl alcohol solution, uses the…
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The NSW Food Authority is conducting a recall of two Kimchi products from The Kimchi Company (600 g and 300 g), due to a potential microbial contamination caused by under-allocation of salt. Food…
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The World Institute of Kimchi (WiKim) has identified the origin source of lactic acid bacteria involved in the fermentation of kimchi and the characteristics of the fermentation process, depending on…
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Historically, it hasn’t always been possible to grow fresh vegetables throughout the year. Therefore, people developed methods of food preservation, such as pickling and fermentation — a process…
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