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Big legal battle going on right now between Japan and Korea over kimchee. It seems that Japan is producing 'kimchee' using citric acid instead of naturally fermenting it, and Korea is objecting to them using the name 'kimchee' for this product! Court fights have been going on for the past couple of years over this issue.
Fermenting kimchee takes time. Using natural acids is fast and cheap. You can, if you have the palate for it, taste a big difference, but most Japanese don't notice. So almost all Japanese big brand kimchee is made the faster way. If we want good tasting kimchee we have to find the Korean-made stuff, which is easy enough to do, in larger supermarkets or local Korean shops.
Stitchawl
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