Kimchi, which accompanies almost every daily meal served in Korea, is approaching everyday life of global population. Last year, the exports amounted to USD 105 million, reaching a staggering 65% of year-on-year growth recorded exclusively in the United States. Exports are increasing as more and more products are distributed by SMEs and big corporations. This is due to the fact that kimchi is now recognized of its value as a health food with scientifically proven efficacy along with K-wave. Indeed, kimchi has drawn considerable attention from world’s renowned media to introduce the effectiveness of the very fermented cabbage. The presents the world's first kimchi museum called ‘Museum Kimchikan’ and some interesting facts about kimchi, which is elevating its status as a well-being food.
Museum Kimchikan was opened in 1986 to promote Korean food and customs, such as kimchi and kimjang culture. Located on the 4th to 6th floors of Maru building in Insadong, Seoul, you will find ‘Kimchi Madang’ stretched out upon the entrance. There is a gigantic screen(7.3m x 4.1m) displaying a basic introduction of kimchi, which allows visitors to grasps some idea before beginning their journey to the exhibition.
The full-fledged exposition starts from ‘Kimchi Sarangbang’, set against the backdrop of an old kitchen. From the wood-burning stove to the cauldron, the kitchen also displays several crocks used to make kimchi fillings - with grinded garlic and ginger. Moreover, ‘the scientist's room’ beside the kitchen runs with the theme of a scientist’s laboratory offering a unique experience by looking at lactic acid bacteria contained in kimchi under a microscope.
A representative activity of Museum Kimchikan is kimchi-making at 'Kimjang Maru'. It is popular as you can produce traditional kimchi with fillings mixed with various seasonings, as well as baekkimchi and tongbaechukimchi. For a comprehensive understanding of kimchi culture of Korea, there is a dedicated space to peek at kimjang culture which has made UNESCO’s list of Intangible Cultural Heritage.
Reservation and Inquiries: + 82-2-6002-6456
Address: 35-4, Insadong-gil, Jongno-gu, Seoul
Tip. Check out the schedule of the activities and the cost!
-Baekkimchi 20,000 KRW Every Wednesday & Thursday 14: 20 ~ 15: 00
-Daily Kimchi 6,000 KRW Every Tuesday, Saturday and Sundays 14: 00 ~ 15: 00
-Kimchi Workshop (Eco-bag craft) 6,000 KRW
#Kimchi as top health food on the planet
Kimchi is one of the foods with excellent health improvement thanks to a substantial amount of beneficial lactic acid bacteria. Just by consuming kimchi, the pH of colon naturally gets low, resulting in clean intestines and preventing constipation. Additionally, the effect of preventing obesity, lowering blood pressure and inhibiting aging can be also expected, all because of the rich quantity of lactic acid bacteria in kimchi. According to a recent study, when E. coli is added to kimchi fermented for 5 to 6 days, it was wiped out within 20 to 30 minutes, proving that the fermented cabbage is highly effective in removing harmful bacteria as well.
As the health function effect of kimchi has been verified, it is getting the spotlight around the globe. In fact, the of USA and the UK’s are paying exceptional attention to the nutritional value of kimchi, and have selected it as the world's top five health foods. With a tremendously long history of 1500 years of maintaining Koreans’ health, kimchi is now internationally recognized as a nutrient-dense food.
Secret to kimchi taste, Kimjangdok
Kimchi is packed with lactic acid bacteria called leuconostoc, which gives it a unique sour and refreshing taste. Leukonostok bacteria grow in and out of 60 million individual units when going through aging process, and are most produced at -1 ℃. While the key here is to restrain temperature changes as one possibly can, kimjangdok suppresses the inflow of air effortlessly as the crocks are buried in the ground and the lids stay on top.
# Kimchi that can be purchased overseas
It is Korea's representative food manufacturer, who exports a range of kimchi varieties such as baechukimchi, kakkdugi, and baekkimchi. Pulmuone notes that raw materials are important for fermented foods, and export quality products are only produced at Global Kimchi Plant located in Iksan, Jeollabuk-do. Through its ‘Kimjangdok Cooling System’, which has accumulated kimchi fermentation expertise from Pulmuone’s own manufacturing system to delivery and distribution experience, fresh and crunchy kimchi can be enjoyed by consumers.
Tel: + 82-43-879-4500Wepsite: http://www.pulmuone.kr/en/main/Index.do
➁Daegwang F & G
It is the most notable kimchi company in Busan, Ulsan and Gyeongnam region, selected by the Ministry of Agriculture, Food and Rural Affairs in 2013 and 2014. The representative brand ‘Jinsunmi Kimchi’ is supplied to 200 schools in Busan and Gyeongnam in recognition of its taste and quality. It is also sold in big stores which are known to be difficult to enter, and exported to overseas such as Japan, Australia, and the United States. In the recent years, the company has also achieved Malaysian halal certification.
Tel: + 82-55-323-412Wepsite: http://www.dkfng.com/shopinfo/company.html