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.
The 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 Nuwara Eliya event was participated by over 60 Sri Lankan housewives and learned how to make Kimchi from Korean and Sri Lankan food technologists.
During the workshop, a food technologist, Mrs. Kumudinie Gunasekara from Health Lanka organization Ltd., demonstrated cooking ten kinds of cabbage dishes including Sri Lankan soups, curries and salads. Then, Choi Director and researchers of the KOPIA Centre explained how to make Kimchi in a Korean traditional way step by step. The Centre also educated the participants about Kimchi’s nutritional value and benefits. At the request of the participants, Centre is planning to develop and distribute a booklet on Kimchi-making in local languages in the near future and host a Kimchi workshop every year.