One April day in 1986, Chairman Kim Jong Il called an official and inquired about the kinds of kimchi (a traditional Korean vegetable dish made by seasoning various vegetables or wild edible greens with spices, fruit, meat, fish or fermented seafood, and which has undergone certain process of fermentation) produced by a kimchi factory.

   The official reported that the factory is producing thongbaechu kimchi (a kind of kimchi made with unsliced cabbage and eaten during winter) and, sometimes, radish kimchi.

   After some reflection, Comrade Kim Jong Il said that in spring season like now, people would more prefer kkaktugi (a kind of diced radish kimchi richly spiced with pepper and garlic) and napak kimchi (a kind of watery kimchi made with sliced radish), and indicated that even through such issue as kimchi alone, one can notice how sincere our officials are working for the people.

   He went on advising that various kinds of kimchi should be made and supplied to meet the seasonal preferences of our people, and noted that, along with the typical thongbaechu kimchi, also sokpak kimchi (a kind of kimchi made with sliced radish and/or cabbage seasoned with spices like chilli) should be supplied in the early winter, and when the thongbaechu kimchi matures and has been consumed, kkaktugi, tongchimi (a kind of watery radish kimchi) and sikhye (a sort of fermented dish like kimchi made with seafood, radish and rich spices) could follow in the traditional sequence, all of which would be very welcomed by our people.

   His considerate admonition to add to the supply of kinds of kimchi was another expression of his sincere caring for the good of people wishing that the officials should work for people with their whole heart and sincerity. This also illustrates his noble patriotic devotion to carry forward the traditions of culinary dishes.