The factory automated and streamlined salting, washing, draining and all other processes, thus putting the production of Kimchi (pickled vegetables) on a highly industrial and scientific basis.

Adhering to technical indexes to preserving peculiar taste of kimchi, the factory applies to the production such effective processing methods as simultaneously adding different lactic acid bacteria to products.

Now, the factory is producing seasonal kimchi made with cabbage and cucumber as well as processed mushrooms.