It is a tradition of the Korean nation to make kimchi before the beginning of winter.

In making kimchi, the Korean people have long used a stone weight to retrain the peculiar taste of kimchi, as evidenced by historical documentaries.

The Korean Pusong Company recently developed such traditional stone weight into weight with natural calcium stone abundant in northern part of the country. This weight prevents kimchi from turning sour.

When the weights are placed in the middle and the upper parts of the kimchi pot, they can preserve intact the taste of kimchi for over 120 days at 0-5 degrees C.

Kim Myong Sim, a woman living in Central District of Pyongyang, told KCNA:

I had already used this stone weight in summer. It helps kimchi keep its refreshing and peculiar taste.