Ahead of the full-fledged kimchi-making season, the Jeonnam Institute of Health and Environment (Director Ahn Yang-joon) will begin safety inspections for residual pesticides and heavy metals in major kimchi ingredients starting on the 17th, so that residents can purchase and consume agricultural products with peace of mind. This inspection is part of the annual plan for agricultural product safety management by the Ministry of Food and Drug Safety. It targets key kimchi ingredients such as cabbage, radish, garlic, ginger, pepper, and scallions, whose consumption increases during the kimchi-making season. The Jeonnam Institute of Health and Environment plans to collect kimchi-making agricultural products circulating in Jeonnam and conduct detailed inspections for 412 types of residual pesticides and 2 types of heavy metals (lead and cadmium). If agricultural products that exceed the standard are found during the inspection,