About kimchi


Korea Kimchi has become a representative brand of Kimchi in Australia through reserch and

development to find Kimchi cabbage and white radish suitable for Kimchi in Australia.

Processing


Local Vegetables

Checking temperature and freshness of each ingredient

Import ingredients from overseas

A. Issue of food hygiene certificate from the food sanitation agency of the country. Checking of food hygiene and existence of pests.

B. All import food subject to Food standard of Australia. For instance, samples of red pepper powder are analysed for microbiological contaminants. After passing the test, it can be used.

Cleaning Vegetables

According to standard of HACCP, each vegetable goes through cleaning, rinsing and inspecting to prevent foreign matters

The Kimchi cabbage is preserved in salted water (salinity 5.5-5.7) for over 15 hours.

Apply more salt between the leaves of the half-cut Kimchi cabbage and sprinkle over the chopped Kimchi cabbage.

This is the first preservation process with salt and Kimchi cabbage is sterilised and disinfested.

Cleaning and Dehydration

Cleaning and reducing the salinity of the Kimchi cabbage in fresh water. After cleaning salted Kimchi cabbage, it go through dehydration

Making of the kimchi seasoning and marinading with salted Kimchi cabbage

The Kimchi seasoning is made with Korea Kimchi’s own recipe and matures in a cool room for a day. Chopped and salted Kimchi cabbage and Kimchi seasoning are marinaded in the mixing machine.(Mat Kimchi) Trained staff manually puts the kimchi seasoning into each of the leaves of salted Kimchi cabbage.(Pogi Kimchi)

This is the second preserving process with Kimchi seasoning and Kimchi is fermented effectively through 2 times preserving process

Packing and storing at cool room

The finished Kimchi is packaged in each unit and stored into a cool room below 5 degrees