WiKim developed the kimchi starters which improve the taste and quality of kimchi, and distributed it to 23 kimchi manufacturers all over Korea through the kimchi starters distribution project that was supported by the Ministry of Agriculture, Food and Rural Affairs (MARFA).

※ Kimchi starters: Excellent lactic acid bacteria that induces fermentation in kimchi and improves the quality of kimchi by improving its taste, maintaining its quality, and extending its shelf-life

Since 2013, WiKim has collected about 35,000 types of lactic acid bacteria from each type of kimchi nationwide, and developed a total of 27 types of kimchi starters.

While participating in the first Kimchi Day celebration on November 20, First Lady Jung-sook Kim was particularly interested in the kimchi starters developed by WiKim. She stated, “Products like the starters will be of great help to those unfamiliar with making kimchi.”

The quality of the ingredients of kimchi differs depending on the season. Even if the kimchi is made with the same recipe, the types of lactic acid bacteria involved in fermentation are different, which results in a difference in taste. Some large companies have developed their own kimchi starters and have applied them when manufacturing kimchi, but most small to medium-sized kimchi companies are unable to secure their own kimchi starters due to the cost of purchasing strains and lack of professional manpower.

Therefore, MARFA came up with the “Kimchi Industry Promotion Plan” to activate the domestic kimchi industry and established the “Kimchi R&D Roadmap” to develop and distribute outstanding kimchi starters that will improve the quality of kimchi.

Dr. Hae Woong Park and his research team at WiKim’s Advanced Process Technology and Fermentation Research Group developed a mass production process for “Leuconostoc mesenteroides WiKim0121”——an excellent Kimchi Starter——and prepared a system to supply it to small to medium-sized kimchi companies for free.

“Leuconostoc mesenteroides WiKim0121” enhances the content of mannitol, which enhances the freshness of kimchi compared to kimchi made without the kimchi starter by 10 to 50% and extends the shelf-life of kimchi by 15 to 30 days more.

As the world's interest in Korean kimchi recently increased due to COVID-19, the cumulative kimchi exports increased by 36.4% to $119 million this year, the highest record achieved in the third quarter ($106 million in 2012).

In a situation where China is increasing its kimchi exports with a low price strategy, quality differentiation through the use of kimchi starters must be emphasized in order to accelerate the exports and globalization of Korean kimchi.

The free supply of the kimchi starters is expected to reduce the cost burden on small to medium-sized kimchi companies, while improving the overall taste and quality of kimchi. We hope that the Korean kimchi industry is revitalized through the development of various technologies, which will further solidify our position as the leader of kimchi.