Food is Science introduces CJ’s cutting-edge technologies utilized in the food industry and R&D investment stories behind the products.
Love for kimchi has spread around the world. Called the ‘Korean superfood’, kimchi boasts a wide range of health benefits and has become a staple for many during mealtimes. Once a food made at home through meticulous labor and patience, affection for kimchi has acted as a driving force for the growth of the kimchi production market.
bibigo kimchi, which turned six years old this year, has been loved greatly by its consumers, with sales more than tripling in just five years since its release. Its high-quality ingredients are used not only for cabbage kimchi, but also for cucumber kimchi and seasonal delicacy kimchi such as Seokbakji (traditional radish kimchi). Moreover, global exports of bibigo kimchi are also steadily growing. This prompts the question: What is the key to the crisp and refreshing taste of bibigo kimchi?
Lactobacillus: The Invisible Main Chef
The first secret to the uniform and delicious taste of bibigo kimchi is its lactobacillus. The characteristics of the raw ingredients of kimchi vary depending on the season. This means that even if kimchi is made using the same recipe, there may be a difference in taste. Therefore, in order to maintain a consistent quality of kimchi throughout the year, CJ CheilJedang secured its own lactobacillus species, making it the most important step when producing bibigo kimchi.
In order to develop an excellent kimchi lactobacillus species, researchers not only secured numerous kinds of famous kimchi from all over the country, but also separated a total of 545 lactobacillus species according to their level of maturity. Among them, studies were conducted for years to secure one single type of lactobacillus for bibigo kimchi.
The bibigo lactobacillus species has a high content of mannitol which produces a refreshingly sweet taste when fermenting kimchi. It also contains a small amount of organic acid and generates a low amount of carbon dioxide. This prolongs the expiration date and maintains the quality of bibigo kimchi. The patented bibigo lactobacillus1 has been applied to domestically produced kimchi as well as to kimchi produced in Vietnam. Going forward, CJ CheilJedang seeks to utilize its patented lactobacillus to produce kimchi in both America and Europe to create refreshing and delicious kimchi for consumers all over the world to enjoy.
A Cutting-edge Technology Behind bibigo Kimchi Packaging
The second secret in delivering the fresh taste of bibigo kimchi is its ‘breathing container’, which is optimized for kimchi fermentation. Unlike other processed food products, kimchi is a fermented food that generates gas during its production. This can cause packaging to expand, and in severe cases, to burst. Therefore, when manufacturing kimchi, controlling the amount of carbon dioxide that is generated is a crucial step.
The jar-shaped bibigo kimchi container has a combination of unique technologies that make it different from ordinary plastic packaging. The one-way valve allows for the carbon dioxide generated during fermentation to be discharged while simultaneously blocking air from entering inside. Moreover, to prevent the leakage of kimchi brine, a membrane filter is placed over the kimchi. This packaging technology ensures the freshness and quality of the kimchi while providing optimal conditions for storage.
Additionally, packaging technology that is specialized for kimchi, such as packaging that displays the ripening level of the kimchi and packaging that prevents the smell of kimchi from escaping, continues to be developed.
A Shortened Manufacturing Process Allows Cabbage to be Brined Quickly and Kimchi to be Made in a Day
Lastly, CJ CheilJedang’s special manufacturing technique allows bibigo kimchi to be made quickly while adhering to strict quality standards. The traditional way of making kimchi starts with the brining of cabbage in salt water for more than 15 hours. Through this process, it takes up to two days to make kimchi due to the long period of brining time. This factor made kimchi production difficult due to the inability to ensure consistent kimchi production at all times.
To overcome this, bibigo participated in a project to establish a one-day kimchi manufacturing process. The company began this full-scale project with the objective of completing the cabbage brining process within a short period of time. New methods of brining were tested by adjusting various factors such as the concentration of the salt water, the brining temperature and pressure. Five years after beginning to develop this technology, bibigo finally introduced the ‘bibigo exclusive brining’ method at Jincheon BC, creating a technology that can brine kimchi within a short period of time.
This technology method was designed to allow quick penetration of salt by cutting the cabbage in a way to have a wider surface area. This cutting method also helps to circulate cabbage and salt water inside the brining facility to ensure the salt is evenly spread. During development, there were many challenges in optimizing standards for each specific process such as cutting specifications, brining conditions and dehydration conditions during mass production. However, through the utmost effort given by the research institute and all departments involved in the project, the company was able to successfully develop a process that increases the productivity and the quality at the same time. In addition to this brining process, Jincheon BC also established a kimchi production site responsible for filing and packaging with an automation rate above 70 percent.
Throughout the developmental process, bibigo was able to optimize its kimchi production method and create specialized packaging for its product. The meticulous collaboration and innovation across departments brought the quality and taste of bibigo kimchi to life, leading it to become known and loved by consumers around the world.
