'Kimchi Cabbage' Gains International Status as Korean Food Goes Global

The main ingredient of kimchi is now officially recognized internationally as 'kimchi cabbage,' while dried seaweed (gim) has won approval to begin its own global standardization — another milestone in the globalization of Korean cuisine.

A key decision at the Rome Codex assembly

Korea's agriculture, food safety, and oceans ministries, along with the Korea Food Research Institute, announced the results on Nov. 17, achieved at the Codex Alimentarius Commission General Assembly held in Rome from Nov. 10 to 14.

Why 'kimchi cabbage'

At Seoul's request, the assembly added 'kimchi cabbage' as the international standard for kimchi's main ingredient — a standard first set in 2001 as 'baechu' (cabbage), which previously listed only Chinese cabbage. Korea pushed for the change because the terms 'kimchi cabbage' and 'napa cabbage' are already widely used in scientific papers and international trade. The global body's acceptance clarifies the identity and international recognition of the iconic fermented food's core ingredient.

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Seaweed standardization gets the green light

In a second announcement, a proposal to standardize gim products — previously limited to Asian standards — was approved. Korea proposed a Codex-level global norm to expand the international market for gim, and the assembly confirmed the start of the official procedure with support from member countries.

Korea to lead food standardization

Korea was also elected to chair the Codex committee on processed fruits and vegetables, positioning the country to lead global standardization of signature Korean foods such as kimchi, ginseng products, and gochujang (fermented chili paste).

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