KIMCHI NEWS
KIMCHI NEWS
[Graphic News] Exports of ramyeon, kimchi jump amid pandemic
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…
더 보기 ...
더 보기 ...
Food Culture Lab Launches Vegan Kimchi Seasoning, Sells Out in the US
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…
더 보기 ...
더 보기 ...
One-minute simultaneous analysis of pungency components in kimchi
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…
더 보기 ...
더 보기 ...
All You Need to Know About Kimchi
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…
더 보기 ...
더 보기 ...
Asoke’s Korean-style beer joint launches its popular Korean kimchi by the jar
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…
더 보기 ...
더 보기 ...
Spike in Demand for Kimchi Drives Up Exports
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…
더 보기 ...
더 보기 ...
Kimchi strengthens immunity
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…
더 보기 ...
더 보기 ...
Microbial contamination leads to kimchi product recall
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…
더 보기 ...
더 보기 ...
Kimchi fermentation research
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…
더 보기 ...
더 보기 ...
9 Surprising Benefits of Kimchi
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…
더 보기 ...
더 보기 ...