1. Kimchi as a Processed Food Product
Kimchi, the iconic Korean fermented vegetable dish, is gaining tremendous popularity in Indonesia. As a fermented food product, kimchi is classified as a processed food under the supervision of BPOM (National Agency of Drug and Food Control) and falls within food category 4.2.2.7 – Fermented vegetable products, including kimchi, pickles, and similar items. according to BPOM Regulation No. 13 of 2023 on Food Categories.
Kimchi is traditionally made from napa cabbage (or other vegetables) mixed with various seasonings including chili pepper, garlic, ginger, fish sauce or shrimp paste, and salt, then fermented through lactic acid bacteria.
Common types of kimchi available in Indonesia include:
- Baechu Kimchi (Napa Cabbage Kimchi)
- Kkakdugi (Radish Kimchi)
- Oi Sobagi (Cucumber Kimchi)
- Mul Kimchi (Water Kimchi)
Kimchi Product Classification
Category: 4.2.2.7 – Fermented vegetable products, including kimchi, pickles, and similar items
Producer KBLI: 10399 – Other Fruit and Vegetable Processing and Preserving Industry (excluding legumes)
Importer KBLI: 46319 – Wholesale Trade of Other Agricultural Food and Beverage Products
⚠️ Critical Note: Traditional kimchi often contains fish sauce, shrimp paste, or oyster sauce, which raises halal certification challenges. For the Indonesian market, manufacturers must either use halal-certified seafood ingredients or produce vegan versions using plant-based alternatives.
2. Why Kimchi Must Be Registered with BPOM
Despite being a traditional Korean food, kimchi sold in Indonesia must comply with Indonesian food safety regulations. All kimchi products – whether imported from Korea, Japan, China, or produced locally – must be registered with BPOM to obtain a Marketing Authorization Number (MD for imported, ML for local) before distribution.
BPOM registration for kimchi ensures:
- Food Safety Compliance: Fermentation process meets hygiene standards and prevents harmful bacteria growth.
- Ingredient Verification: All ingredients, including seasonings and preservatives, are safe and approved for use in Indonesia.
- Proper Labeling: Accurate ingredient listing, nutritional information, and allergen warnings in Bahasa Indonesia.
- Shelf Life Validation: Expiration dates are properly determined based on product stability testing.
- Traceability: Clear identification of manufacturer/importer responsible for product quality.
Important: Unregistered kimchi products can be detained at customs, confiscated from retail stores, and result in administrative penalties including import bans and fines up to IDR 2 billion under BPOM regulations.
3. BPOM Registration Process for Kimchi Products
The registration process for kimchi follows BPOM’s standard processed food registration procedure through the e-Bpom system.
Step-by-Step Registration Process:
- Product Classification and Category Determination
- Confirm kimchi falls under Category 4.2.2.7 (Fermented vegetables)
- Identify if product contains additives (preservatives, color enhancers, etc.)
- Determine if product requires special claims (organic, probiotic, low sodium, etc.)
- Document Preparation
Required documents include:
- Product Formulation: Complete ingredient list with percentages
- Production Process: Detailed flow chart showing fermentation process
- Laboratory Testing: Microbiological and chemical analysis
- Packaging and Label Design: Must include all mandatory information in Bahasa Indonesia
- Company Documents: NIB, NPWP, import license
- Online Submission via EREG RBA
- Create account at https://ereg-rba.pom.go.id/
- Upload all required documents
- Pay the PNBP fee (varies by product category)
- BPOM Evaluation Process
Evaluation typically takes 15-30 working days for complete applications.
- Marketing Authorization Issuance
- BPOM issues MD/ML number valid for 5 years
- Must be displayed prominently on product packaging
4. Halal Certification Requirements for Kimchi
Under Law No. 33 of 2014 on Halal Product Assurance (JPH), all food products must be halal-certified by October 17, 2026.
Traditional kimchi poses unique halal challenges due to its typical ingredients:
| Ingredient | Halal Concern | Halal Alternative |
|---|---|---|
| Fish Sauce | May contain non-halal processing aids | Halal-certified fish sauce or soy sauce |
| Shrimp Paste | Potential non-halal seafood processing | Halal-certified shrimp paste or omit |
| Food Additives | May contain animal-derived ingredients | Plant-based halal-certified additives |
🌱 Market Opportunity: Many Korean kimchi brands are now producing vegan kimchi specifically for the Indonesian and Muslim markets, using plant-based seasonings that are naturally halal-compliant.
5. How INSIGHTOF Consulting Indonesia Can Help
INSIGHTOF Consulting Indonesia supports international and local food manufacturers in achieving full compliance with BPOM and Halal Certification requirements.
Our services include:
- ✅ BPOM registration for processed food (kimchi and fermented products)
- ✅ Halal certification guidance with BPJPH & LPH
- ✅ Document preparation, verification, and translation
- ✅ Label and packaging compliance review
- ✅ Importer and license holder registration assistance
With over 700 successful registrations and expertise in regulatory compliance for both food and cosmetic sectors, INSIGHTOF ensures your kimchi products meet all Indonesian legal and halal standards.
Conclusion
Starting October 17, 2026, all kimchi products – whether imported or locally manufactured – must:
✅ Obtain BPOM Marketing Authorization (MD/ML), and
✅ Be Halal Certified or labeled Non-Halal.
Proper BPOM registration and halal certification not only ensure legal market access but also enhance consumer trust in Indonesia’s growing health-conscious market.
Achieve regulatory success with INSIGHTOF
With our extensive experience in Indonesia’s regulatory environment, we provide the support you need to secure BPOM and Kemenkes approvals efficiently. Contact us today!
