• The Journal of the Korea Contents Association
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• v.16 no.11
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• pp.358-368
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• 2016

The kimchi industry is a high value-added industry, boosts the self-esteem of the people as a measure of a country's culture industry, and is one of the strategic industries to be fostered. However, the kimchi industry is struggling due to the lack of national consensus on the importance and value of the kimchi industry. Therefore, the purpose of this study was to analyze how much the kimchi industry contributes to the national economy by measuring economic effects of the kimchi industry on national economy. To achieve this purpose, the study used the kimchi industry Input-Output Table of year 2013 of korea. The results shows that kimchi industry induce 510,013 billion won of national production, especially the retail trade distribution industry shows that production inducement coefficient is 1.8418(row), 1.1760(column), Index of the power of dispersion is 0.9611, index of the sensitivity of dispersion is 0.6136, income inducement coefficient is 0.1820, tax inducement coefficient is 0.0084 and employment inducement coefficient is 0.003. With the help of information technology.

• Archives of design research
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• v.18 no.1 s.59
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• pp.105-114
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• 2005

With the upcoming Digital age, it is time to develop digitalized contents based on cultural basis. in this respect, Kimchi is one of the most primal cultural content signifying Korean culture. It's no doubt the time to initiate the movement to digitalize the contents concerning Kimchi by gathering materials on the origin of Kimchi culturally and a great value to revive digital contents regarding Kimchi. Therefore, in this research, it is regarded that Kimchi is one of the most prominent cultural value that is possible to inherit from generations and should be stratified on the database. A method explaning Korean Kimchi culture is sought in this paper. And It is focused on the culture of Korean Kimchi profoundly and focus on detailed context and varied styles of he digital contents. It is organized on the basis of various aged volumes regarding Kimchi classified by seasons, ingredients, Jonga Kimchi (Kimchi inherited from the oldest family by generations), 24 seasonal divisions of the year, and 8 regional divisions of the nation. It is planned to set up digitally-focused library regarding cultural origin of contents and to present solidity and a feeling of being dynamic The results could be used in a variety of Industries in tourism, education, Kimchi and building basic infrastructure in entertainment industry. It is also applied to specialized industry by providing cultural contents and it could contribute to activation of Kimchi industry with e-Market and portal site regarding Kimchi. Moreover, it may re-establish the cultural value of Kimchi and provide the infrastructure in Kimchi-related industry such as Kimchi cyber museum, Kimchi Expo, Kimchi town by using educational materials in Education industry fields (regular curriculum and experience tour).

• Food Industry And Nutrition
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• v.1 no.1
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• pp.22-34
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• 1996

• Food Industry And Nutrition
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• v.1 no.1
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• pp.15-21
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• 1996

• Journal of Life Science
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• v.33 no.4
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• pp.325-333
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• 2023

This study compared and analyzed the microbial composition and physicochemical characteristics of kimchi (gimjang kimchi) and mukeunji (aged kimchi). Commercial kimchi and mukeunji products were purchased through an online market. After an analysis of physicochemical characteristics, the pH of the mukeunji samples was found to be lower and the acidity higher than in the kimchi samples. There was no significant difference in salinity between kimchi and mukeunji, but the sugar content was higher in the kimchi samples. The phylogenetic diversity index, which incorporates phylogenetic difference between species, was significantly higher in mukeunji than in the kimchi. The most dominant order in both groups was Lactobacillales, but several lactic acid bacteria, such as the Pediococcus and Lactobacillus species, which may be more acid tolerant or more competitive, are relatively predominant in mukeunji. Beta set-significance analysis based on two different distance metric results revealed that microbial distributions of population were different at the statistical confidence level (p<0.001). We investigated the effect of respective species on total microbial community using the LEfSe (linear discriminant analysis effect size) mechanism. According to the results of LEfSe testing, a relatively higher abundance of Weissella kandleri in kimchi and a higher abundance of Pediococcus inopinatus in mukeunji have the greatest influence on the differences in microbial structure between the two groups.

• Food Science and Industry
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• v.54 no.4
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• pp.260-267
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• 2021

Nowadays kimchi is exported to 80 countries and can be easily found overseas, but the name "Korean Kimchi" has not been protected internationally. Korean kimchi need to be registered as a geographical indication and receive international protection in order to establish its status as the country of origin. With the revision of the Kimchi Industry Promotion Act in 2020, geographical indications were introduced for kimchi and a legal basis was in place to enable the geographical indication as "Korean Kimchi" or "Republic of Korea Kimchi." Although there are issues remaining between the current system and producers' associations, we should prioritize the geographical indication as a means of protecting the country's agricultural products. In addition, efforts should be made to improve the quality and product value of Korean kimchi so that it is also recognized as a global brand.

• Food Science and Industry
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• v.47 no.3
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• pp.50-56
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• 2014

• Food Industry And Nutrition
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• v.6 no.3
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• pp.34-37
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• 2001

• Food Industry And Nutrition
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• v.6 no.3
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• pp.52-59
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• 2001

• Food preservation and processing industry
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• v.13 no.2
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• pp.48-54
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• 2014