Pyeongchang County conducts hygiene management education for kimchi cabbage-producing farms.
Published 2025년 9월 17일
Tridge summary
(Pyeongchang=Yonhap News) Reporter Im Bo-yeon = On the 17th, Pyeongchang County held an education session at the Pyeongchang County Agricultural Technology Center's large conference room to strengthen the capabilities of kimchi cabbage-producing farmers.
Professor Han Cheol-yong from Songho University was invited to conduct hygiene management education for kimchi cabbage production, targeting around 40 farmers.
This education was carried out to enhance food hygiene and food safety, aiming to secure consumer trust in Pyeongchang kimchi cabbage and increase its market competitiveness.
The lecture consisted of practical content, including basic principles and practices of hygiene management, and kimchi processing management methods that can be immediately applied on the farm site, which received a great response from the farmers.
Pyeongchang kimchi cabbage is made primarily from Pyeongchang cabbage grown in high-altitude areas above 700 meters above sea level, and it is characterized by its thick, firm leaves and excellent crispness.
Cabbage grown in Pyeongchang's clean natural environment with significant daily temperature variations has a high sugar content, resulting in a subtle sweetness, and its leaves do not shrink after pickling, making it optimal for kimchi.
Pyeongchang County is also planning to implement support projects related to kimchi cabbage for 2026, including support for kimchi cabbage processing facilities, support for building small-scale kimchi brine recycling facilities, and support for purchasing compression shredders.
Through these efforts, it is expected to help stabilize the production quality of kimchi cabbage and resolve various difficulties faced by farmers on the ground, such as reducing production costs and minimizing environmental pollution.
Lee Yong-ha, Director of the Agricultural Policy Division of Pyeongchang County, said, "Thorough hygiene management goes beyond simple legal compliance; it is a key factor in enhancing the brand value of Pyeongchang kimchi cabbage and widely promoting the excellence of local agricultural products." He expressed hope that this education will lead to an increase in the production of hygienic and high-quality kimchi cabbage that consumers trust and seek out.
limbo@yna.co.kr
Professor Han Cheol-yong from Songho University was invited to conduct hygiene management education for kimchi cabbage production, targeting around 40 farmers.
This education was carried out to enhance food hygiene and food safety, aiming to secure consumer trust in Pyeongchang kimchi cabbage and increase its market competitiveness.
The lecture consisted of practical content, including basic principles and practices of hygiene management, and kimchi processing management methods that can be immediately applied on the farm site, which received a great response from the farmers.
Pyeongchang kimchi cabbage is made primarily from Pyeongchang cabbage grown in high-altitude areas above 700 meters above sea level, and it is characterized by its thick, firm leaves and excellent crispness.
Cabbage grown in Pyeongchang's clean natural environment with significant daily temperature variations has a high sugar content, resulting in a subtle sweetness, and its leaves do not shrink after pickling, making it optimal for kimchi.
Pyeongchang County is also planning to implement support projects related to kimchi cabbage for 2026, including support for kimchi cabbage processing facilities, support for building small-scale kimchi brine recycling facilities, and support for purchasing compression shredders.
Through these efforts, it is expected to help stabilize the production quality of kimchi cabbage and resolve various difficulties faced by farmers on the ground, such as reducing production costs and minimizing environmental pollution.
Lee Yong-ha, Director of the Agricultural Policy Division of Pyeongchang County, said, "Thorough hygiene management goes beyond simple legal compliance; it is a key factor in enhancing the brand value of Pyeongchang kimchi cabbage and widely promoting the excellence of local agricultural products." He expressed hope that this education will lead to an increase in the production of hygienic and high-quality kimchi cabbage that consumers trust and seek out.
limbo@yna.co.kr
Original content
(Pyeongchang=Yonhap News) Reporter Im Bo-yeon = On the 17th, Pyeongchang County held an education session at the Pyeongchang County Agricultural Technology Center's large conference room to strengthen the capabilities of kimchi cabbage-producing farmers. Professor Han Cheol-yong from Songho University was invited to conduct hygiene management education for kimchi cabbage production for around 40 farmers. This education was carried out to enhance food hygiene and food safety to secure consumer trust in Pyeongchang kimchi cabbage and to increase market competitiveness. The lecture consisted of substantial content, including basic principles and practical methods of hygiene management, and kimchi processing management plans that can be immediately applied on the farm site, which was well received by the farmers. Pyeongchang kimchi cabbage is made primarily from Pyeongchang cabbage grown in high-altitude areas above 700 meters above sea level, and it is characterized by its thick, ...
Source: Yna
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