The World Kimchi Research Institute evaluated Kim's "immune white kimchi with mountain deodeok" as a combination of the soup made by boiling Gangwon-do potatoes and the scent of deodeok, making it a kimchi that shows its characteristics even if it is freshly put or cooked.
Kim Myung-hee of Gangjin, Jeollanam-do, who submitted Tamjin Bay Water Kimchi for the Minister of Agriculture, Food and Rural Affairs Award, and Choi Jeong-won of Jeonju, Jeollabuk-do, who submitted bokchoy Kimchi for the Minister of Culture, Sports and Tourism Award.
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