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Ⓒ JoongAng Ilbo / JoongAng Ilbo Japanese version2021.03.11 10:09
Chinese cabbage soaked in a muddy saltwater pool is scraped off and a heap of Chinese cabbage is lifted up with a rusty digger. A mouse came out of a pile of chili peppers. A video that summarizes the process of making Chinese kimchi has recently been released online and it is shocking.
On the 10th, posted texts with videos titled “How to Pickle a Large Quantity of Chinese Cabbage in China” are popping up on online bulletin boards in Japan and abroad one after another.
In the video, the vinyl is placed in a large hole like a pool made by digging the ground, and a naked man transfers salted Chinese cabbage to a bulldozer. At first glance, you can see that the salty water that bok choy is soaked in is very dirty. Chinese cabbage harvested in this way is transported on a rusty bulldozer.
It turned out that the video was first released to Weibo by a Chinese internet user who introduced himself as a shovel driver in June last year. This person was spread on various sites with the explanation that “the bok choy you are eating is pickled by me too”, but now the original and all relevant sentences have been removed.
Most of the Chinese kimchi is made by about 100 manufacturers trained mainly in Shandong province. The unit price of manufacture is 863 won (about 82 yen) per kilogram, which is about a third cheaper than Korean kimchi (2872 won).
As a result of a field survey of overseas kimchi manufacturing plants announced by the Ministry of Food and Drug Safety in January last year, 14 of the 45 companies in China were found to be non-compliant with hygiene conditions. . In particular, seven companies had poor hygiene and were subject to import suspension measures. However, due to a lack of legislation, the merchant’s name was not disclosed and no effective measures were taken to prevent a recurrence.
◆ Chinese “low quality kimchi” waves 15 years ago
This is not the first time the issue of Chinese kimchi safety has been addressed. Since above-standard lead components were detected in Chinese kimchi in 2005, the prices of vegetables such as Chinese cabbage, naganegi and Japanese radish have skyrocketed. In addition, parasites were found in nine types of kimchi products imported from China and the anxiety spread.
The Ministry of Food and Drug Safety announced last year a plan to significantly strengthen the management of kimchi safety from local production in exporting countries to national distribution. It was decided to force imported kimchi to have food safety management certification standards, but as of 2024, only kimchi produced by certified companies will be able to be imported.
