Selected as the Best Research Achievement WiKim Award in 2Q 2021 [Relay contributions] Competitiveness of Korean kimchi, A to Z Let’s Go Untact Visit WiKim! Go! Go!

WiKim has published relay contributions through the media from April to June to promote the excellence of Korean kimchi and boost consumption. See these expert articles about why Korean kimchi is more expensive than Chinese kimchi and how to eat Korean kimchi in restaurants.

(Relay contributions)

< Click on each title to go to its detailed information >

Title	Date
[The Korea Times] The paradox of COVID-19, the secret to the popularity of kimchi? (Dr. Jungeun Cho, Director of Strategy & Planning)	Apr. 26
[Trade Times] Conditions for meeting 100% Korean kimchi in a restaurant (Jae-hwan Kim, Senior researcher)	May 10
[Farmers Newspaper] Quality competitiveness of Korean kimchi “HACCP” (Dr. Hye-Young Seo, Chief researcher)	May 17
[Food Journal] “Let’s reduce the cost of Korean kimchi with automation facilities” (Dr. Sung-Hee Park, Senior Researcher)	Jun. 1
[The Korea Farmenrs & Fisherman Weekly News] Butterfly effect of Korean kimchi “100 won” at restaurants (Dr. Seonhwa Jeong, Senior researcher)	Jun. 8
[Chosun Ilbo] Condition to choose a good Kimchi. “I paid with my money” (Dr. Hak-Jong Choi, Acting General Director)	Jun. 29

World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea / TEL. +82.62.610.1700