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| Noted kimchi experts, government and legislative figures celebrate the U.S. state of California passing a resolution to designate Nov. 22 as Kimchi Day in the state, Aug. 23 2021. Courtesy of Ministry of Agriculture, Food and Rural Affairs |
UNESCO-listed healthy K-food gains ground around the world
By Lee Kyung-min
Kimchi, a fermented Korean delicacy, is increasingly gaining ground all around the world, as underpinned by its health benefits from fresh ingredients and how they are prepared.
The vegetable-based dish seasoned with spices and fermented seafood needs no additives or preservatives, unlike processed foods. Benefits include stronger immunity, anti-inflammation and antioxidant effects, constipation relief, cholesterol reduction and weight management, according to the World Institute of Kimchi (WIKIM), overseen by the National Research Council of Science & Technology, a Ministry of Science and ICT-affiliated organization. The dish helps prevent many types of cancer and arteriosclerosis, a thickening, hardening and loss of elasticity of the walls of arteries.
Further propelling the global recognition of the essential component of Korean cuisine is the elevation of Korean culture and entertainment, as buoyed by K-pop groups and award-winning movies and dramas.
Kimjang, or making and sharing kimchi, was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.
The U.N. agency, established to promote cultural understanding and respect, said kimjang "reaffirms Korean identity." The process, it added, is an "excellent opportunity for strengthening family cooperation and an important reminder for many Koreans that human communities need to live in harmony with nature."
The standard for kimchi was adopted in 2001 by the Codex Alimentarius, a collection of internationally recognized standards, codes of practice, guidelines and other recommendations published by the U.N. Food and Agriculture Organization.
Data from Korea Agriculture Trade Information (KATI), a research institute under the Korea Agro-Fisheries Trade Corp. (aT), showed that the number of countries that imported kimchi stood at 82 as of June. The export of kimchi came to an all-time high of $159.9 million (209 billion won) last year, double from $79 million in 2016, according to the Ministry of Economy and Finance.
Kimchi exports have registered an average year-on-year increase of 18 percent over the past five years. The food item logged a trade surplus of $19.2 million last year.
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| Kimchi Association of Korea President Lee Ha-yeon, left, promotes kimchi at the Central American Bank for Economic Integration (CABEI) congress in Honduras, Sept. 2, 2021. Courtesy of Ministry of Agriculture, Food and Rural Affairs |
Anti-COVID-19 qualities
The health benefits of the fermented dish were reviewed in detail in joint research by WIKIM and Jean Bousquet, honorary professor of pulmonary medicine at Montpellier University in France. The former chair of Global Initiative for Asthma (GINA) and the WHO Global Alliance against Chronic Respiratory Diseases (GARD), Bousquet has published over 1,000 papers and is the most influential authority on asthma.
The health expert said, "It is possible that the intake of Kimchi may help mitigate COVID-19 outcomes by maintaining or restoring the Nrf2 system," in a research paper titled "Nrf2-interacting nutrients and COVID-19: time for research to develop adaptation strategies," published on Clinical and Translational Allergy in December 2020. The website is where high-quality peer-reviewed research and reviews in allergy and related subjects are available to clinicians, scientists and the public.
"Kimchi and its bioactive compound, a metabolite result from fermentation, alleviate oxidative stress and inflammatory response in cardiovascular disease and aging models," he said.
Popularity in Western countries
The health benefits against COVID-19 cited by the world-renowned health expert have led to robust sales growth of kimchi in recent years, mostly in Western countries.
Data from WIKIM showed the combined exports of kimchi to Western countries including the U.K., Canada and the U.S. rose to 30 percent of the total last year, nearly quadrupling the 8 percent volume in 2010.
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| Government and legislative figures celebrate the U.S. state of New York passing a resolution to designate Nov. 22 as Kimchi Day in the state, Feb. 17. Courtesy of Ministry of Agriculture, Food and Rural Affairs |
Nov. 22 Kimchi Day
The states of New York, Virginia and California as well as the District of Columbia have designated Nov. 22 as Kimchi Day.
Among the U.S. assembly representatives leading the initiative is Ron Kim, a member of the New York State Assembly from the 40th district, who said embracing kimchi is about developing an elevated sense of identity and culture, a point of pride increasingly appreciated and celebrated not only by Korean nationals but also people of Korean heritage.
This year's Kimchi Day will be celebrated at Namsangol Hanok Village in downtown Seoul, Nov. 22. In a related event, a kimchi cooking competition will be held on the same day at The Plaza Seoul hotel. A Korea Kimchi Festival will be held in the U.K. Nov. 26 (local time). The festival was held in Vietnam, Nov. 5, and in the U.S. on Nov. 12.
