This research aims that the vegetable scrap that can be used for making kimchi, can lower the vegetable waste in the modern market. The economic value of the kimchi from vegetable scrap can be seen from the factors including health and perceived value so that the kimchi can be sold to the public. The type of research carried out is mixed methods with the research methods such as observation, experiment, survey and interview. The research object that will be studied is kimchi made from vegetable scrap and respondents. The analyses that will be used are the result of processed data from experiment, survey and interview. The result that wants to be achieved is that the processed waste food product that can be produced from vegetable scrap at is kimchi. Processed kimchi is safe and suitable for eating. There are ninety percent of the respondents like the results of one-day fermentation from the scrap vegetables and have the desire to buy kimchi because of health factors and perceived value.

Link: Kimchi from Vegetable Scrap as Implementation of Circular Economy – Case Study in Urban Area