No.	Technology Transfer	Agreement date
1	Three-month storage technology for spring kimchi cabbage	Jan. 15
1	It is an effective method of harvesting spring cabbage in June and storing it until September (about 10% of weight decrease). This technology can stabilize the manufacturing cost of summer kimchi by storing and supplying relatively cheap June cabbage until September, when the supply of cabbage is scarce. It was transferred to Company J, a vegetable storage and distributor.
2	Starters WiKim0122 for kimchi manufacturing and how to make kimchi using it	Apr. 8
2	Kimchi starter WiKim0122, isolated from kimchi, has function on high dominance ratio in the microbial environment in kimchi (more than 85% within the fermentation period), on shelf-life extension by 14 to 28 days with moderating the rate of increase in acidity and on improved sensual characteristics with the high production of mannitol. WiKim0122 and the way to make kimchi using it was transferred to Company J.

* Contact: Future Strategy Department (+82-62-610-1835, jiseok@wikim.re.kr)

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