DON'T say "cheese" - say "kimchi". The annual kimchi festival in the Korean city of Gwangju is being held under the slogan "Say Kimchi", a variation of how photographers get a smile from their subjects by asking them to say "cheese".

The 10-day Gwangju Kimchi Cultural Festival, which opened early this month, will run till today.

Photo: AFP, Won Dai-Yeon

It highlights anything and everything to do with the iconic, strongly-flavoured dish, reported AFP.

The Korean staple is a fermented mixture of cabbage, onion, garlic, salt and red pepper powder, with variations existing in different districts.

The festival features a kimchi-making contest for a prize donated by President Lee Myung-Bak, kimchi storytelling competition, exhibitions, kimchi-making lessons, a kimchi bazaar, dances and performances depicting kimchi fighting off flu.

Pro-biotic

Dr Frederick Breidt, a US microbiologist, said: "Lots of bacteria in kimchi have pro-biotic effects and they can help your immune system get stronger."

He was attending the festival's conference on fermented vegetables.

Korean researchers even claim the side dish helps ward off bird flu and Severe Acute Respiratory Syndrome, although no medical evidence has been presented.

Photo: AFP, Won Dai-Yeon

Mr Kim Young-Jin of the government-financed Korea Food Research Institute said tests last year showed almost all mice fed with kimchi survived after being infected with the bird flu virus, while 20 per cent of the "kimchi-deprived" mice perished.

He said he suspected there might be similar results for Influenza A(H1N1).

The government plans to build a US$40 million ($55 million) kimchi research institute by 2011 in Gwangju, which is famed for its gastronomic delights.

There are currently some 200 kimchi researchers at Chosun University, Chunnam Techno College and Chonnam National University, among other universities and institutes in the region, reported the Korea Times.

Festival organisers said Gwangju and the surrounding Jeolla province produce the country's best kimchi thanks to favourable weather, fertile soil, sun-dried sea salt, fermented anchovies and other seafood.

Added Dr Breidt, after tasting some freshly prepared Jeolla kimchi: "It's very good. I like spicy food. Many western people have really got to learn more about kimchi and become used to it."

This article was first published in The New Paper.