Eaten with almost every meal in Korea, ‘Kimchi’ is a traditional fermented Korean side dish made of vegetables (e.g., cabbage, chili powder, garlic and scallions) and various seasonings. There are over 300 kinds of kimchi, depending on the main vegetable ingredient used, and the region or season in which they are made.
The KOrea Program on International Agriculture (KOPIA) Sri Lanka Centre has conducted a number of vegetable demonstrations on farmer fields since 2015 to disseminate high-quality technology of vegetable production to Sri Lankan farmers.
Through the demonstrations, it was noted that the consumption of cabbage and radish was very low due to the lack of knowledge in using them while these vegetables have a great potential to grow and create remarkable yields in Sri Lanka.
The KOPIA Centre recently hosted a Kimchi workshop at the Divisional Secretariat in Nuwara Eliya, to publicize ways to utilize cabbage and radish in everyday cooking. The event also promoted the consumption of such vegetables in Sri Lanka. Over 60 Sri Lankan housewives participated and learned how to make Kimchi from Korean and Sri Lankan food technologists.
Food technologist, Kumudinie Gunasekara of Health Lanka Organization Ltd., demonstrated cooking ten kinds of cabbage dishes including Sri Lankan soups, curries and salads.
Director Choi, and researchers of the KOPIA Centre demonstrated how to make Kimchi the Korean traditional way step-by-step.