CODEX STANDARD FOR KIMCHI

CODEX STANDARD FOR KIMCHI(CODEX STAN 223-2001)

1. SCOPE
This Standard applies to the product known as kimchi, as defined in Section 2 below, which is prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation.

2. DESCRIPTION

2.1 PRODUCT DEFINITION

Kimchi is the product:

(a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with fresh water, and drained to remove excess water; they may or may not be cut into suitable sized pieces/parts;

(b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder, garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be chopped, sliced and broken into pieces; and

(c) fermented before or after being packaged into appropriate containers to ensure the proper ripening and preservation of the product by lactic acid production at low temperatures.

2.2 STYLES

The product should be presented in one of the following styles:

(a) Whole – whole Chinese cabbage;

(b) Halves – Chinese cabbages divided lengthwise into halves;

(c) Quarters – Chinese cabbages divided lengthwise into quarters; and

(d) Slices or Chips – Chinese cabbage leaves cut into pieces of 1~6 cm in length and width.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 COMPOSITION

3.1.1 Basic Ingredients

(a) Chinese cabbages and the seasoning mixture as described in Section 2;

(b) salt (sodium chloride).

3.1.2 Other Permitted Ingredients

(a) fruits;

(b) glutinous rice paste;

(c) nuts;

(d) salted and fermented seafood;

(e) sesame seeds;

(f) sugars (carbohydrate sweeteners);

(g) vegetables other than those described in Section 2;

(h) wheat flour paste.

3.1.3 Other Composition

(a) Mineral impurities not more than 0.03% m/m
(b) Salt (sodium chloride) content 1.0 ~ 4.0% m/m
(c) Total acidity (as lactic acid) not more than 1.0% m/m

3.2 QUALITY CRITERIA

Kimchi shall have normal colour, flavour and odour and shall possess a texture characteristic of the product.

3.2.1 Other Quality Criteria

(a) Colour – The product should have red colour originating from red pepper.

(b) Taste – The product should have hot and salty taste. It may also have sour taste.

(c) TextureThe product should be reasonably firm, crisp, and chewy.

4. FOOD ADDITIVES

4.1 ACIDITY REGULATORS

INS No. Name of the Food Additive Maximum Level
269 acetic acid Limited by GMP
270 Lactic acid
330 Citric acid

4.2 FLAVOUR ENHANCERS

INS No. Name of the Food Additive Maximum Level
621 Monosodium L-glutamate Limited by GMP
627 Disodium 5′-guanylate
631 Disodium 5′-inosinate

4.3 FLAVOURINGS

Natural and synthetic flavourings Limited by GMP

4.4 TEXTURIZERS

INS No. Name of the Food Additive Maximum Level
420 Sorbitol Limited by GMP

4.5 THICKENING AND STABILIZING AGENTS

INS No. Name of the Food Additive Maximum Level
407 Carrageenan(including furcellaran) Limited by GMP
415 Xanthan gum

5. CONTAMINANTS

5.1 HEAVY METALS
The product covered by the provisions of this Standard shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this product.

5.2 PESTICIDE RESIDUES
The product covered by the provisions of this Standard shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this product.

6. HYGIENE

6.1It is recommended that the product covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003) and other relevant Codex texts such as codes of hygienic practice and codes of practice.

6.2The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. WEIGHTS AND MEASURES

7.1 FILL OF CONTAINER

7.1.1 Minimum Drained Weight

The drained weight of the final product, as a percentage of the indicated weight, should be not less than 80% by weight, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when completely filled. The drained weight of the final product as a percentage by the indicated weight shall not be less than 80% by weight.

8. LABELLING

The product covered by the provisions of this Standard shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991). In addition, the following specific provisions apply:

8.1 NAME OF THE PRODUCT

The name of the product shall be “Kimchi”. The style should be included in close proximity to the name of the product.

8.2 LABELLING OF NON-RETAIL CONTAINERS

Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

9. METHODS OF ANALYSIS AND SAMPLING

See Codex Alimentarius Volume 13.

Adopted in 2001. Amended in 2017.
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