Lee Ha-yeon, a designated "Kimchi Master" and head of Bonguri Agricultural Cooperative, tells Seoul Economy that kimchi should be taught and preserved in its traditional form before localizing it abroad. After losing a kimchi factory to fraud, Lee spent decades researching fermentation—burying jars and refining recipes—which led to recognition as Korea’s Food Master and a leading role in creating Korea’s Kimchi Day (Nov. 22). He stresses kimchi is a fermentative science: proper salt, temperature (ideal 4°C), and time make real kimchi, not sweetened versions with soda or yogurt. Lee warns younger Koreans eat far less kimchi now and that many restaurants use Chinese-made or additive-laden kimchi. When teaching overseas, he first explains the original—including jeotgal (fermented seafood seasoning)—and then suggests acceptable local substitutions. Lee recently published a cookbook “Byulbyul Kimchi” with 78 kimchi varieties and sees his work as preserving family memories, hand taste, and cultural heritage.
