HOME > Chowhound > General Topics >  Kimchi -- Japan vs. Korea
Jeremy Osner Feb 6, 2000 08:53 AM  Sorry to poste this a day
late; yesterday's NY Times business section had a pretty
interesting article about Kimchi. Korea is trying to get
governing international bodies to regulate kimchi, so that a
product soured with acetic acid instead of fermentation cannot
be sold as kimchi -- this, because Japanese companies are
selling cheap, non-fermented kimchi in Japan and cutting into
Korea's export market.    1. m     Michael Yu Feb 7, 2000 01:59
AM      This made the local papers here in Korea also. It sort
of digs at the underlying tension between the two peoples... I'm
not sure where I stand on the issue.      The Korean companies
are arguing that kimchi manufacturing has to be objectively
governed, so that you have to ferment the cabbage and not use
chemicals to imitate that process. And I would be in favor of
this since it would tend to raise the quality of all kimchi. But
I think deep down there is a popular