World institute of KimChi an Annex of Korea Food Research Institute.

Development of technology for application and processing Kimchi; Research on the enhancement of Kimchi quality; Development of technology for storing and packaging Kimchi; Development of basic technology for the Kimchi industr

We engage in efforts for the diversification of Kimchi products, improvement of Kimchi quality, and development of Kimchi-based products to enhance the global competitiveness of Kimchi manufacturers. We also carry out research to improve methods of storing and packaging Kimchi, process Kimchi in diverse ways, and develop Kimchi versions that meet the locals’ appetite in different parts of the world.

• Diversification of Kimchi and improvement of its quality
• Development of Kimchi-based products (e.g., hot sauce made using lactic acid bacteria or powdered Kimchi sauce)
• Development of technology for functional Kimchi packaging