It was a historic moment in 2001 when kimchi received formal certification from the Codex Alimentarius Commission, the world's highest authority of food.

Hopes ran high that the certification would elevate the status of kimchi to a global food. And since then, the Korean government has made various efforts to make kimchi an international hit.

For one, the Korean government once worked with the prestigious French culinary institute, Le Cordon Blue, to develop recipes using kimchi that can appeal to Westerners such as a creamy soup made with kimchi. The new creations were promoted through the institute's more than 20 schools in 15 nations and in a cookbook published in English and French.

Studies have been conducted as well to further boost the status and fame of kimchi. Some have found kimchi has anti-carcinogenic properties and can even prevent avian influenza.

On the back of these efforts, Korea exported 35,000 tons of kimchi worth one hundred million dollars.

However, despite kimchi's nutritional benefits, some consumers have problems selecting a kimchi to match their tastes and needs because there are over 30 kinds of packaged kimchi on the market.

Foreigners trying kimchi for the first time might never be drawn by a second kimchi product if the first came off too sour or spicy for their tastes.

The Korean government has acknowledged the risk of losing would-be customers and it has finally developed a kimchi flavor system to help consumers find the right kimchi for them.

The Ministry of Agriculture has announced development of a five-point kimchi scale for spiciness which will be combined with another indicator for the level of fermentation.

Under the measure, kimchi will be labeled as mild, slightly hot, moderately hot, very hot or extremely hot to indicate spiciness. The index is based on the amount of capsaicin and other substances contained in the chili peppers added to the cabbage to make kimchi.

Kimchi is also to be categorized into three levels of ripeness depending on the degree of fermentation from non-fermented to over-ferment.

The system raises the possibility of consumers finding a kimchi product they can be satisfied with.

The new system should be in full use in one or two years, and many are confident that it will secure more satisfied kimchi consumers abroad.

The development of the classification system shows Korea's intent to make kimchi a global food and boost exports.

By Kim Young-man
Directing General of the Agriculture Marketing Policy Division,
Ministry of Agriculture and Forestry