It is a matter of primary concern to the housewives to store kimchi for a long period and keep its refreshing taste.

Recently, functional products improving the peculiar taste, nutrition and storage condition of kimchi have been developed to win popularity among the housewives.

The State Bacilli-Culture Institute and the Cheryokjungjin Company collaborated in the development of Jonghyang compound lactobacilli for kimchi, which contains various species of valuable lactobacilli with strong antibiosis and antioxidants. This product helps considerably improve the taste and storage of kimchi and raise its nutritive value to the maximum.

According to a developer, kimchi made with the compound lactobacilli is sweet and refreshing and can be stored till the spring of the next year.

Meanwhile, the Korean Pusong Company developed a stone for pressing down kimchi into a functional stone weight, which tempts the taste of kimchi and helps keep its peculiar taste in temperature of 0~5 degrees centigrade for over 100 days.