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Pulmuone, Entering the U.S. Market with ‘Korean Kimchi,’ which will Outshine ‘Kimuchi’

Entering Walmart and Kroger, securing 10,000 stores for Pulmuone kimchi

Use of Korean ingredients and production in Korea considered as a major advantage


Pulmuone has begun to penetrate the U.S. market with ‘Korean kimchi,’ fully made in Korea with Korean ingredients. Its aspiration is to catch up with low-priced kimchi made in China and Japan’s kimuchi by selling genuine Korean kimchi in 10,000 stores across the USA, ranging from large discount stores to supermarkets.


On the 21st, Pulmuone announced that its kimchi brand entered Kroger, the second largest distributor in the United States, and has thus secured two largest local distribution networks in the country including Walmart, allowing the company to sell Korean kimchi through 10,000 stores.

Last June Pulmuone Kimchi, produced at the ‘Global Kimchi Plant’ located in Iksan, Jeonbuk, entered 5,000 stores in the USA; 3,900 shops in Wal-Mart and 1,100 shops in Publix, one of the major distributors in the eastern United States. More recently, Pulmuone kimchi became available at more than 10,000 stores in the USA through an additional 5,000 stores in Kroger, Safeway, and Food Lion.


Pulmuone Kimchi sold throughout the United States.

It is estimated that about 20,000 stores in the U.S. market have adequate demand for sales of Korean kimchi. And Pulmuone Kimchi, which has already succeeded in entering the half of them, is planning to expand the number of outlets.


Currently, low-priced kimchi made in China and Japan’s kimuchi, which have greatly deviated from the original Korean kimchi in terms of taste and quality, are competing in the kimchi market in the USA. Therefore, Pulmuone built a global kimchi factory in the National Food Cluster (in Wanggung-myeon, Iksan-si, Jeonbuk) in May and began to pioneer a new market with an aim to make known original Korean kimchi to the world.


Pulmuone kimchi is strategically made in Korea with Korean ingredients, preserving the unique characteristics of the fermented food. In the past, Kimchi was considered suitable for local production only due to difficulties in maintaining the right temperature and fermentation. However, kimchi is Korea’s traditional and original fermented food, and thus production in Korea can be a great advantage.

The varieties and growth environment of the cabbage and radish used for making kimchi differ from country to country, making it very hard to reproduce the original taste and flavor of Korean kimchi in a foreign land. In particular, the cabbage grown in Korea for kimchi is the variety developed by Dr. Jang-chun Wu, who was the most renowned specialist in breeding science in Korea, and therefore it is almost impossible to find the same cabbage in other countries. Even if the same variety can be cultivated overseas, the taste of the cabbage and radish cannot be the same due to different climate and soil.


Furthermore, kimchi is a fermented food and is largely affected by indigenous microorganisms in soil and air during ripening, so it is difficult to reproduce the same taste and rich, deep flavor of the original kimchi made in Korea.


“There was some concern about making kimchi in Korea and exporting it to the USA, but the local market highly appreciates such efforts and considering the production in Korea as a huge advantage,” explained Jun-hwa Lee, CM (Category Manager) of Pulmuone. “We will continue our efforts to make known Korea’s original kimchi to the world.”


(Source: Bizwatch https://bit.ly/2jVnj1V)​

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