Manufacturing Technology and Competitive Advantages
Stable Supply of Raw Materials
Savings in the purchase costs by securing the raw materials through the stable contracted cultivation of napa cabbage and radish which are subject to serious fluctuation in market prices.
Development of Condiments and Specialty Broth
Competitive advantages for market leads with the recipe condiments based on the internal development knowhow from the continuous development for a decade to enable the retention of the taste unique to kimchi and freshness.
Experienced Human Resources
Based on the capability of our employees with proficiency and long time experience for production of excellent products superior to those of other competitors, we produce the high quality products.
Specialty Broth of Yesodam
The characteristics of kimchi manufacturing at our company derives from the seasoning with the specialty broth made by heating and concentrating a diversity of materials including kelp, anchovy, shrimps, roots of spring onion and others at 100℃ and high pressure for 12 hours and the kimchi produced through the process offers the cooler and more delicious tastes the longer it is ripened. As the taste of napa cabbage changes depending on the season, we retain the technology to keep the best taste of kimchi by modifying the extent and mix ratio of the condiments as the seasons change based on our knowhow of the manufacturing technology of the condiments for kimchi.
