Codex Alimentarius Releases Standard for Kimchi

On August 18th, 2024, Codex Alimentarius Published “Standard for Kimchi CXS 223-2001”. The amendments were made in Section 8.2 Labelling of non-retail containers.

The standard highlights the following points:

• Kimchi is a fermented product made from defect-free Chinese cabbage, seasoned with red pepper powder, garlic, ginger, and salt, with optional fruits and seafood; 
• Kimchi should be red, hot, and salty with a firm, crisp texture;
• Must adhere to standards for additives like acidity regulators, flavor enhancers, Texturizers etc., at the maximum level limited by GMP;
• Kimchi packaging must include the product name and style, with containers having a minimum drained weight of 80% of the indicated weight;
• The labelling of non-retail containers should be in accordance with the General Standard for the Labelling of Non-Retail Containers of Foods (CXS 346-2021);
• The product must comply with hygiene, microbiological, contaminant, and pesticide residue standards.

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