South Jeolla Province fermentation center develops kombucha drink using locally grown herb long prized for respiratory health
The South Coast Fermented Food Industry Support Center, a public institution affiliated with Suncheon in South Jeolla Province, is launching a program to support the development of fermented food prototypes aimed at adding value to locally grown agricultural products.
The center, located in Seungju-eup, will begin developing a premium fermented kombucha prototype using "gombae cabbage" — a locally grown herb — starting in November, in partnership with Fermented World Sunhyangga Co., an agricultural corporation selected for the support project.
The initiative follows the center's earlier release of "Jeonwone Tok," a fermented kombucha beverage brought to market through a technology transfer to the private sector. The gombae cabbage drink marks the center's next product development effort.
The project is part of a prototype equipment usage fee support program designed to ease the upfront costs that food and agriculture companies face when developing new products, while allowing them to use the center's research and manufacturing equipment.
Gombae cabbage — named "ugly cabbage" for its bumpy, rough-textured leaves — has long been used to manage coughs, asthma and respiratory health, and is considered a locally grown crop with strong potential as a fermented food ingredient.
The center and its partner company plan to combine the herb's qualities with advanced fermentation technology to develop a regionally distinctive fermented beverage, moving beyond primary production toward higher-value products and laying the groundwork for entry into the premium fermented food market.
"We will make full use of the center's specialized equipment and fermentation technology to strengthen local companies' product development capabilities and boost their market competitiveness," a center official said.
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