SOUTH KOREA: Microbiologists move to improve Kimchi's export potential
Food scientists from South Korea are working hard to turn the country's national dish kimchi , a potent blend of cabbage or other vegetables bathed in garlic, ginger and chilli, into an export-friendly phenomenon. In as much as a global market already exists for the dish, it is cornered by Japan, which produces 70% of the kimchi sold outside South Korea. South Korea is hoping to overtake its historical archrival in terms of palatable kimchi production, however, claiming that the Japanese version of the dish is too bland in taste.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- just-food 2017 Survey - your thoughts on growth
- 2017 - what will shape the UK food sector?
- Food market in 2017: need-to-know US trends
- Food market in 2017: big foodservice trends
- Could BRF's Turkey move pave way for OneFoods IPO?
- Ferrero insists Nutella not pulled from shelves
- UK's Bakkavor plays down IPO "speculation"
- PepsiCo launches Walkers Mediterranean in UK
- Mondelez plans "selective" UK price hikes
- US targets increased organic production