Tuesday, January 15, 2008 Benguet-made kimchi to be sold in local market
THE local version of Korea's famous kimchi will soon be available in the Philippine market once the Benguet State University (BSU) expands production of the product.
Dr. Jane Avila, project manager of BSU's food processing center, said they are looking into the possibility of marketing the Benguet-made kimchi outside the province.
Kimchi was introduced to the university in 2005 by Korean student Jason Lim, who worked as a volunteer for the school.
Avila said they started processing the product in 2006 and was made a regular product at the school's marketing center.
At present, kimchi only caters to walk-in customers, or those who have learned to like the product's taste.
"We still do not have enough to market outside, but we are looking forward to making this available in the market soon," Avila said.
Twice a month, the processing center produces 200 bottles of kimchi, whose main ingredient is Chinese cabbage, locally known as wombok. Around 20 kilos of Chinese cabbage are used to produce this much of the Korean delicacy.
Unlike the Korean kimchi, the ones produced at the BSU are less spicy. Avila said this is to suit the local taste.
Kimchi is a fermented product made of vegetables and other spices. It is named as one of the world's most nutritious food. Kimchi is sold at P70 per bottle. Each bottle weighs 500 grams.
Fermentation of the local kimchi takes about to three days, which could last up to two months. Avila said all the ingredients used in kimchi, like onion bulbs, radish and onion leaks, are locally grown except for the chili powder, which is bought from Korean stores in Baguio.
