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.