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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.5 pp.480-487

김치 소비 패턴 및 기능성 김치에 관한 소비자 인식

김 주 현*
동서울대학교 관광학부 호텔외식조리과

A Study on Kimchi Consumption Pattern and Consumer’s Perception about the Functional Kimchi in Seoul and Gyeonggi-do Areas

Juhyeon Kim*
Department of Hotel Culinary Art, Division of Tourism, Dong Seoul College


This study is conducted to investigate to the consumption pattern of Kimchi and perception about the functional Kimchiof consumer. The survey was done between October 1 to October 15, 2011 among 294 male and female adults aged 19and over in Seoul and Gyeonggi-do areas. The gender distribution of subjects was 33.3% males and 66.7% females. 64.3%of subjects prepared Kimchi by themselves, 23.5% of subjects received Kimchi from relatives and 12.2% of subjectspurchased Kimchi from the market. In addition, the rate of preparing Kimchi at home is highest in those aged fifty or over.Only 41.8% of subjects knew how to make Kimchi. 72.1% of subjects responded that they ate Kimchi one or more a day.46.6% of subjects have purchased commercial Chinese cabbage Kimchi. The amount of one-time purchase of commercialKimchi were investigated; 45.2% of subjects have been buying 500-1 kg, 34.4% of the subjects bought less than 500 g, and11.2% of subjects bought 1-3 kg. 28.2% of subjects buy Kimchi at the supermarket and warehouse market. With regard tothe evaluation of Kimchi taste, most consumers were not satisfied with the sweetness of Kimchi. In this result, the perceptionabout functional Kimchi was very low. Consumer’s demands were as follows: nutrient enhancement, strengthening ofbiologically active substances, lactic acid bacteria enhancement in order. Small sales units were preferred by the consumers,and complementation of sweetness of kimchi was required. Various Kimchi including functional Kimchi must be developedto meet the needs of consumers.