김치상품의 품질향상에 대한 연구

A Study on the Quality Improvement for Kimchi Goods

Kimchi is a traditional Korean food with a long history. It is a second most-consumed food product in Korea, proceeded by rice and followed by kuk(Korean soup). Kimchi has to undergo several salting and fermentation steps to be served on the table. It has not been a long time since Kimchi was introduced in the market as it was mostly produced and consumed domestically. It was 1970 s when enterprisers first discovered the potential of commercialized Kimchi. From 1990 s, a lot of factories started to mass produce Kimchi. Since then, both domestic and foreign demand increased greatly. However, the quality has failed to follow the demand. Now is the time for the Kimchi industry to study the needs of global customers and prepare accordingly to survive in the commercial market.