A research team, led by Prof. Chung Hee-jong in the Dept. of Food Science & Technology, finally succeeded in manufacturing bamboo leaf kimchi. He initiated the research project by the request of Damyang-gun to develop bamboo kimchi for commercialization. After two years of research activities, he recently succeeded in developing bamboo leaf kimchi. The bamboo leaf kimchi is made of young bamboo leaves, which come out in April or May. The leaves are made into powder after a process of drying. The powdered leaves are mixed with other seasons to make kimchi. The kimchi, seasoned with bamboo leaf powders, tastes less sour. Young bamboo leaves contain much vitamin C, grape sugar, fruit sugar, and potassium. The leaves have a low caloric value with a lot of iron, linolenic acid, and dietary fibers. Prof. Chung said, \"Bamboo leaves became known for their efficacy to prevent adult diseases such as hypertension, paralysis, or diuresis. The newly developed bamboo leaf kimchi is expected to gain a great popularity from consumers.\" With the development of bamboo leaf tea, Damyang-gun, known as the town of bamboo, expects to overcome the limitations of bamboo industry and seeks for the commercialization of various products.