Browsing Tag


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‘Kimchi War’: Koreans Blast China After They Win ‘Pao Cai’ Certification


A cultural war over fermented cabbages between China and South Korea has gone extra spicy after Beijing won global certification for “pao cai,” the Chinese version of kimchi.

The certification, awarded by the International Organization for Standardization (ISO), was reportedly described by the state-run Global Times as “an international standard for the kimchi industry led by China.”

Kimchi May Have Helped Lower South Korea’s COVID-19 Fatalities, European Study Suggests

Editor’s Note: The headline of this article has been altered to more accurately reflect how findings of the study on fermented cabbage in Europe may correlate with kimchi, a fermented cabbage, in South Korea and other Asian countries in helping to lower COVID-19 fatalities.

Low COVID-19 fatality rates in South Korea may be attributed to kimchi, a recent study has found.

Some People Think Kimchi Can Fight the 2019 Coronavirus


Kimchi may be able to fight certain types of coronaviruses, but not severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the pathogen causing coronavirus disease 2019 (COVID-19).

A few weeks ago, reports of the ability of the traditional Korean dish — cabbages fermented with spices — to prevent the infection circulated on the internet, but health officials were quick to debunk such claims.

South Korea is Trying to Make Kimchi Less Scary to White People By Making it Less Stinky

In an effort to promote a global kimchi culture, scientists in South Korea are attempting to eliminate the food’s relatively uninviting smell — which Koreans themselves carefully contain so fridges won’t stink.

Researchers at the World Institute of Kimchi, however, are facing a challenging task. Among them is Lee Mi-ae, who told The Washington Post:

There is a Huge Downside For Vegetarians Who Love Kimchi

Some Korean food-loving vegetarians might already know this, but for those who do not, your kimchi cravings may need to stop right now.

Given than kimchi is made up of vegetables, some may not know that the salty component of this Korean staple comes from some special ingredients from the sea — and they aren’t plants. If you look at the ingredients list on the jar, kimchi contains fish sauce, anchovy sauce, and shrimp paste, all of which gives it the salty flavor.