• 한국식생활문화학회지
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• 제34권2호
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• 식품과학과 산업
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• 제54권4호
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• pp.268-277
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• 2021

A geographical indication (GI) is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. This paper explores ways to protect Korean goods as GIs in the U.S. and EU by examining the efforts of the Colombian Coffee Federation (FNC) to protect Colombian coffee. The FNC enhanced the global awareness of Colombian coffee and increased the profits of Colombian coffee producers by registering Colombian coffee as a certification mark in the U.S. and as a GI under the EU's quality schemes. The Korean government protects kimchi under its own GI system. For kimchi products to earn the label "Korean kimchi," the three main ingredients must be produced in Korea. This has been a challenge for kimchi producers, who often rely on imported ingredients. Korea could learn from FNC's strategies to improve the current GI system for kimchi.

• 한국식품영양학회지
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• 제25권2호
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• pp.299-307
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• 2012

In this study, Kimchi usage was examined by nationwide consumers. 1,000 consumers between 20~60 years olds from 15 cities/province based on an administrative district participated in this questionnaire, which were one-on one interviews from September 23th to October 14th, 2009. 76.1% of the customers prepared Kimchi by them self, 26.9% customers received Kimchi from relatives and, 13.1% purchase Kimchi from the market. In addition, the rate of preparing Kimchi by themselves increased with age(p<0.05). 4~6 cabbage heads(34.5%) was the most preferred quantity for preparing Kimchi at a time, which was followed by more than 10 heads(25.2%) and 2~3 heads(22.9%). Chinese cabbage Kimchi was the most preferred type for purchase. 49.1% of customers purchased Kimchi at the supermarket and warehouse market and the origin of the ingredients, taste and-, price of Kimchi were considered important factors. The satisfactory scores of selling Kimchi were variety 3.60, taste 3.11, freshness of main ingredient 3.10, hygiene 2.86, -appropriate salt usage 2.99 and-, the origin of ingredients 2.94. There were significant difference between gender in taste and hygiene of selling Kimchi (p<0.05). In conclusion, to provide more appropriate Kimchi based on changes in Kimchi usage and consumption patterns at home and in the community, new types of Kimchi should be developed.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• 한국미생물·생명공학회지
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• 제42권2호
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• pp.121-130
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• 2014

Bacteria 군집 차이를 이용한 신속한 한국산 및 중국산 김치 원산지 판별 가능성의 검토를 위하여 Terminal Restriction Fragment Length Polymorphism (T-RFLP) 분석법을 적용하였다. T-RFLP 분석은 김치발효에 관여하는 주요 유산균의 빠르고, 재현성 있는 검출에는 효과적이었지만, 종(species) 수준에서의 미생물 확인에는 한계를 가지고 있어 한국산 및 중국산 김치에 특이적으로 존재하는 bacteria의 검출에는 부적합한 것으로 평가되었다. T-RFLP를 적용한 발효과정 중의 한국산 및 중국산 김치에 존재하는 bacteria 군집 천이 분석은 비슷한 양상으로 나타났고, Bacillus 속이 발효 후기까지 검출되었다. 또한 Bacillus 속은 발효 후기에 포자를 형성하는 것으로 확인되었다.

• 디자인학연구
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• 제18권1호
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• pp.105-114
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• 2005

디지털 시대의 도래에 따라 문화원형을 바탕으로 한 문화콘텐츠의 중요성이 부각되고 있고 이를 디지털콘텐츠로 개발하는 것은 더 이상 늦출 수 없는 시대적 요청이라 할 수 있다. 그리고 김치는 한국문화를 대표하는 중요한 문화콘텐츠의 하나로서 문화적 접근을 통한 김치원형의 수집 정리, 복원된 김치문화콘텐츠는 문화유산으로서의 보존가치가 매우 높기 때문에 이를 디지털 컨텐츠화 할 필요성이 제기되는 것 또한 매우 당연하다고 본다. 따라서 본 연구에서는 한국의 김치문화를 세대전승이 가능한 문화의 매체로서 재생산 될 수 있도록 체계적으로 분류하여 데이터베이스화하고 또 심층적이면서도 다양한 한국 김치문화를 보여주는 기획방안이 모색되었으며 이에 따른 콘텐츠의 구성 및 세부구성, 다양한 매체의 형태로 디지털콘텐츠화 하고자 하였다. 각종 고증문헌과 재료별, 계절별, 절기별 김치 및 종가 김치, 팔도 김치, 명품 김치를 수집, 정리하였고 이를 문화원형 콘텐츠 DB구축을 이미지 및 멀티미디어 중심의 라이브러리 구축, 그리고 입체감과 생동감 있는 콘텐츠 구성에 관한 기획 방안이 제시되었다. 개발된 결과들은 문화 관광산업, 교육산업, 김치산업 등 다양하고 광범위한 콘텐츠 활용이 가능하며, 엔터테인먼트산업의 기반 인프라를 구축하고 관련 특화산업과 연계하여 콘텐츠를 제공하고 또 김치관련 Portal을 구축, e-Market Place 등을 매개로 김치산업 활성화에 기여할 수 있을 것이다. 더 나아가서는 교육산업부문(정규 교과과정 및 체험투어 등)의 교육소재로 활용하여 김치의 문화 유산적 가치를 재정립하고, 김치문화 Expo, 김치타운, 김치사이버박물관 등 김치관련 컨벤션 산업, 문화/관광 인프라 구축에 콘텐츠를 제공할 수 있을 것으로 본다.

• 식품과학과 산업
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• 제54권4호
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• pp.260-267
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• 2021

현재 한국김치는 80여 개국에 수출되어 해외에서 쉽게 찾아볼 수 있는 식품이 되었지만 "한국김치" 라는 명칭은 아직 국제적으로 보호받지 못하고 있다. 김치 뿐 아니라 연간 70억 불을 수출하는 한국의 농식품도 이제는 해외에서 보호받을 수 있는 제도적 장치를 마련해야 한다. 2020년 김치산업진흥법이 개정되면서 "한국김치"의 지리적 표시를 할 수 있는 법적근거가 마련되었다. 현행 제도와 생산자 단체 간의 쟁점은 있지만, 지리적 표시가 자국의 농산물과 산업보호의 수단으로 활용된다는 기본 취지에 우선하여 한국김치가 국내뿐 아니라 수출국에서 보호받을 수 있도록 법적인 권리를 조속히 마련해야 할 것이다.

• Journal of Microbiology and Biotechnology
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• 제19권1호
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• pp.78-82
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• 2009

Eight commercially packaged kimchi products were examined over 15 days of storage at $4^{\circ}C$ to evaluate the occurrence of Hafnia alvei (H. alvei). Additionally, 7 saeujeot products, as a possible ingredient source, were analyzed to examine the bacteria's origin. Over the storage period, kimchi samples had decreasing pH levels, which stabilized at pH 4.2; acidity increased to $0.9{\pm}0.1%$. Lactose-nonfermenting bacteria, which H. alvei belongs to, gradually reduced in numbers over the kimchi storage. However, the relative frequency of H. alvei to lactose-nonfermenting bacteria tended to increase. From the kimchi samples, 58 H. alvei-presumptive colonies were selected. Forty three colonies turned out to be H. alvei and 15 colonies were identified as other strains or uncertain identifications when the API 20E system was used. From further test, 3 of the 43 colonies were H. alvei (-) against the phage test. Finally, H. alvei was isolated from saeujeot, indicating that this ingredient can be an originating source of H. alvei in kimchi.

• 동아시아식생활학회지
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• 제17권4호
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• pp.490-498
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• 2007

The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

• 한국식품영양학회지
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• 제26권3호
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• pp.438-446
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• 2013

This paper investigated the purchase behavior of Kimchi products by surveying housewives in Jeonbuk area who have purchased Kimchi products. The studied consumers purchased Kimchi products for the convenience and time-saving aspects. Factors taken into account when purchasing Kimchi were hygiene, taste and ingredients. The main places of purchase for Kimchi products were large discount markets. The purchase information paths were product displays at stores and recommendations from acquaintances. The most purchased type of Kimchi products was cabbage Kimchi. An one-time purchase amount was 10,000~30,000 won. The most purchased size was to be 500 g~1 kg. Desired improvements for Kimchi products were a display of the ingredients origin, exclusion of monosodium glutamate, freshness, and hygiene. Based on the results, this research aids in analyzing the marketing mix (4P: product, price, place, promotion) of Kimchi products for Kimchi manufacturers.