"Kimchi made with the new variety Haradu cabbage has high marketability"

The maturation period is shortened by more than 10 days to 45~50 days, it has high heat tolerance, and excellent heading ability. Compared to summer stored cabbage, it has increased sweetness and flavor. The new cabbage variety 'Haredu', developed to address the decrease in cabbage cultivation area in cold regions and the instability of summer cabbage supply, is evaluated to have higher marketability than kimchi soaked with summer stored cabbage. The Korea Agro-Fisheries & Food Trade Corporation (President Hong Moon-pyo) operated a 'Climate Change Response New Variety Cabbage and Kimchi Promotion Hall' at the Agricultural Future Hall of the Jeonnam Agricultural Technology Institute, where the International Agricultural Expo is being held, on the 23rd of last month. The promotion hall introduced the new cabbage variety 'Haredu' produced through 'Demonstration Cultivation of Semi-Cold Region Summer Cabbage' and checked the business results through kimchi soaking and tasting. Before ...