STANDARD FOR KIMCHI

CXS 223-2001

Adopted in 2001. Amended in 2017.

 CXS 223-2001 2

1. SCOPE

This Standard applies to the product known as kimchi, as defined in Section 2 below, which is prepared with
Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted
and seasoned before fermentation.

2. DESCRIPTION

2.1 Product Definition

Kimchi is the product:

(a) prepared from varieties of Chinese cabbage, Brassica pekinensis Rupr.; such Chinese cabbages
shall be free from significant defects, and trimmed to remove inedible parts, salted, washed with
fresh water, and drained to remove excess water; they may or may not be cut into suitable sized
pieces/parts;
(b) processed with seasoning mixture mainly consisting of red pepper (Capsicum annuum L.) powder,
garlic, ginger, edible Allium varieties other than garlic, and radish. These ingredients may be
chopped, sliced and broken into pieces; and
(c) fermented before or after being packaged into appropriate containers to ensure the proper ripening
and preservation of the product by lactic acid production at low temperatures.

2.2 Styles

The product should be presented in one of the following styles:

(a) Whole - whole Chinese cabbage;

(b) Halves - Chinese cabbages divided lengthwise into halves;
(c) Quarters - Chinese cabbages divided lengthwise into quarters; and
(d) Slices or Chips - Chinese cabbage leaves cut into pieces of 1~6 cm in length and width.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Composition

3.1.1 Basic Ingredients

(a) Chinese cabbages and the seasoning mixture as described in Section 2;

(b) salt (sodium chloride).

3.1.2 Other Permitted Ingredients

(a) fruits;
(b) glutinous rice paste;
(c) nuts;
(d) salted and fermented seafood;
(e) sesame seeds;
(f) sugars (carbohydrate sweeteners);
(g) vegetables other than those described in Section 2;
(h) wheat flour paste.
 CXS 223-2001 3

3.1.3 Other Composition

(a) Mineral impurities not no more than 0.03% m/m

(b) Salt (sodium chloride) content1.0 1.0~ 4.0% m/m
(c) Total acidity (as lactic acid) not more than 1.0% m/m

3.2 Quality Criteria

Kimchi shall have normal colour, flavour and odour and shall possess a texture characteristic of the product.

3.2.1 Other Quality Criteria

(a) Colour - The product should have red colour originating from red pepper.
(b) Taste - The product should have hot and salty taste. It may also have sour taste.
(c) Texture - The product should be reasonably firm, crisp, and chewy.

4. FOOD ADDITIVES

4.1 Acidity Regulators

INS No. Name of the Food Additive Maximum Level

269 Acetic acid

270 Lactic acid Limited by GMP

330 Citric acid

4.2 Flavour Enhancers

INS No. Name of the Food Additive Maximum Level

621 Monosodium L-glutamate

627 Disodium 5'-guanylate Limited by GMP

631 Disodium 5'-inosinate

4.3 Flavourings

Natural and synthetic flavourings Limited by GMP

4.4 Texturizers

INS No. Name of the Food Additive Maximum Level

420 Sorbitol Limited by GMP

4.5 Thickening and Stabilizing Agents

INS No. Name of the Food Additive Maximum Level

407 Carrageenan (including furcellaran)

Limited by GMP
415 Xanthan gum
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5. CONTAMINANTS
5.1 The product covered by this Standard shall comply with the maximum levels of the General Standard for
Contaminants and Toxins in Food and Feed (CXS 193-1995).

5.2 The product covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.

6. HYGIENE

6.1 It is recommended that the product covered by the provisions of this Standard be prepared and handled in
accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969) and other
relevant Codex texts such as codes of hygienic practice and codes of practice.

6.2 The product should comply with any microbiological criteria established in accordance with the Principles
and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CXG 21-
1997).

7. WEIGHTS AND MEASURES

7.1 Fill of Container

7.1.1 Minimum Drained Weight

The drained weight of the final product, as a percentage of the indicated weight, should be not less than 80%
by weight, calculated on the basis of the weight of distilled water at 20 oC which the sealed container will hold
when completely filled. The drained weight of the final product as a percentage by the indicated weight shall
not be less than 80% by weight.

8. LABELLING

The product covered by the provisions of this Standard shall be labelled in accordance with the General
Standard for the Labelling of Prepackaged Foods (CXS 1-1985). In addition, the following specific provisions
apply:

8.1 Name of the Product

The name of the product shall be “Kimchi”. The style should be included in close proximity to the name of the
product.

8.2 Labelling of Non-Retail Containers

Information for non-retail containers shall be given either on the container or in accompanying documents,
except that the name of the product, lot identification, and the name and address of the manufacturer,
packer, distributor or importer, as well as storage instructions, shall appear on the container. However, lot
identification, and the name and address of the manufacturer, packer, distributor or importer may be
replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying
documents.

9. METHODS OF ANALYSIS AND SAMPLING

For checking compliance with this Standard, the methods of analysis and sampling contained in the
Recommended Methods of Analysis and Sampling (CXS 234-1999) relevant to the provisions in this
standard shall be used.