In the First Half of 2024, the Export Volume of Kimchi Reached a Record High

Kimchi is a traditional Korean fermented food made by fermenting salted napa cabbage, radishes, and other vegetables with seasonings such as red pepper powder, green onions, and garlic. It is an indispensable side dish in Korean meals, and there are many varieties depending on the region and the ingredients used. Kimchi is also used as an ingredient in various Korean dishes. Making a large batch of kimchi all at once is called “kimjang,” and the kimchi prepared this way is stored in large earthenware fermentation jars buried in the ground to prevent it from freezing in winter and to keep it cool in the hot summer. It is also stored in outdoor containers known as “jangdokdae.” In modern times, kimchi refrigerators are more commonly used.

In the first half of 2024, kimchi exports reached an all-time high. According to Korea Agro-Fisheries Trade Corp and Trade Date of South Korea, the export volume of kimchi in the first half of this year reached 23,900 tons, a 4.8% increase compared to the same period last year. This figure represents a steady increase over the past decade. Notably, exports to Western countries, especially the United States, have significantly risen, with sharp increases also observed in Canada and the Netherlands. With growing interest in fermented and vegan foods, kimchi consumption is expected to continue to rise.

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