According to Jo Yong, section chief of the C.C., the Korean Association of Cooks, "Tanbaekcho" contains oxalic acid, but tastes good after scalding and washing.

It tastes peculiar when it is stuffed into dumpling or bread, broiled with minced meat and added to soup. And it enhances the quality of noodle, pancake and other dishes when mixed in them.

"Tanbaekcho" kimchi is also regarded as a special dish for its fine flavor and color.

"Tanbaekcho", rich in protein as its name says, is of admirable biological peculiarities and great economic value.

It was bred last year and has been spread throughout the country.