The secrets uncovered within Korean food,
bibigo kimchi and BYO lactic acid bacteria

CJ CheilJedang leveraged its 60-year-old food research know-how to conduct research on kimchi fermentation technology, analyzed each of the 3500 forms of kimchi lactic acid bacteria, and discovered lactic acid bacteria suitable for Koreans and chose to introduce it as its very own bibigo kimchi and BYO lactic acid bacteria series.

Differentiated taste and freshness, bibigo kimchi

bibigo kimchi has brought about a new trend in packaged kimchi. To ensure the best taste possible, CJ CheilJedang engages in research on an ideal ingredient mixing ratio and scientific packaging. As for ingredients, bibigo kimchi is firmly rooted in the basics, such as salt, red pepper powder and fish sauce for its differentiated taste. 100% sun-dried salt is used in place of refined salt, and the very best red pepper powder is used so that the high-class color of kimchi is able to radiate. Fish sauces, made of kkanari, hwangseogeo (yellow corvina), galchisok (guts of hairtail), baendaengi (large-eyed herring), jogi (croaker) and myeolchi (anchovy), are used so that bibigo kimchi tastes spicier and more savory than existing products. CJ CheilJedang remains committed in its research to maintain the most delicious optimal fermentation level that makes the kimchi taste much more savory by using the lactic acid bacteria ‘CJGN34,’ which enhances its flavor.Packaging research is being conducted to uphold the taste and quality of kimchi during distribution and offset the occurrence of leaven by using a specially designed transparent press board. In addition, the membrane filter made of a new material, and the one-way valve, which prevents the inflow of oxygen and helps induce the discharge of gases, are integrated into one to seal the container so that kimchi can remain fresh.

The 133rd kimchi lactic acid bacteria that improves the skin condition, CJLP133

We have been focused on diverse research of thousands of kimchi lactic acid bacteria that exist in ripe kimchi. CJ CheilJedang is the only company that was able to find that lactic acid bacteria are effective on itchy skin among the 3,500 varieties of kimchi lactic acid bacteria and proceeded to commercialize it.A clinical test of 133rd kimchi lactic acid bacteria, named ‘CJLP133,’ on infants and children aged between 12 months to 13 years found it to be effective on itchy skin and improved the skin sensitivity index (SCORAD score). In 2013, the Ministry of Food and Drug Safety first recognized that it is effective in ‘improving the skin status due to the immuno-hypersensitivity reaction,’ and subsequent papers (SCI) published in prestigious domestic and foreign journals also recognized its amazing functionality. As ‘BYO skin lactic acid bacteria,’ which makes it possible to ingest more than 10 billion CJLP133 a day, contains vegetable probiotics, which supply lactic acid bacteria nutrition, it provides a high intestinal survival rate, and is widely embraced as a product that improves the immunity of the skin of children suffering from itchiness and irritation.


Improving the skin conditions of children 100% kimchi live lactic acid bacteria ‘BYO’

BYO lactic acid bacteria series developed by CJ CheilJedang

The BYO lactic acid bacteria series, developed by CJ CheilJedang, has triggered the ‘age of the Korean lactic acid bacteria’. In Korea, most lactic acid bacteria products have been the imported animal lactic acid bacteria products derived from milk. In particular, in that the kimchi lactic acid bacteria are safe vegetable lactic acid bacteria, they are welcomed by domestic consumers. CJ CheilJedang will continue to introduce BYO products, which combine the functionality of kimchi lactic acid bacteria with various materials, and lead the lactic acid bacteria health food sector.