With the Korean Peninsula slowly changing into a subtropical climate, the production of cabbages, the main ingredient used to make Korea’s traditional dish Kimchi, is declining as well - leaving Korea’s Kimchi industry in trouble. 

Due to such change into a subtropical climate, the temperature differences between day and night have increased since this year. 

According to a climate analysis report made by The Korea Meteorological Administration (KMA), it is anticipated that the days with high temperatures will see an increase from 17.9 to 40.4 days in the future years to come.  

Such an increase in days with high temperatures means the Korean Peninsula will see a drastic climate change from a hot and humid summer to a cold and mild winter. 

Not only is such climate change spotlighting the overall atmospheric environmental changes in Korea, but more importantly, it is also causing agricultural damage. 

According to Ahn Ik-jin, the CEO of Cheongone Organic Kimchi factory in Cheongju, South Korea, the factory used to be able to produce 15 tonnes of Kimchi every day. 

However, due to such shortages in cabbage, the factory can now only create an output of 10 tonnes of Kimchi or less. 

The decline in the production of this vegetable is causing difficulties for the Kimchi industries as November, Kimchi Season, approaches. 

Every year in November, it is a tradition for families in Korea to make the fermented dish, Kimchi, to prepare for the winter. 

UNESCO has allegedly recognized such a tradition,  ‘Gimjang,’ as an integral part of the Intangible Cultural Heritage of Humanity. 

However, it is predicted that this ‘Gimjang’ season will be incredibly tough as a consequence of the impact of climate change on cabbage growth this year. 

Not only will Kimchi-making be a strenuous activity, but it will also be an expensive activity this year. 

As the industries cannot access to a great number of cabbages this year, they have produced less Kimchi, leading to higher prices for the dish.

The price for one Napa Cabbage, the type of cabbage used to make Korean Kimchi, has surged from 2.50 dollars to 14 dollars. 

For instance, Daesang Corporation, the top producer of Kimchi over the world, has only distributed half of the usual amount of 3.3-kilogram cabbage products. 

Even though the global demand for the dish has increased,  Kimchi is being sold less due to lack of products as a cause of the impact of climate change. 

To deal with this issue, the Korean government plans to invest 40 million dollars into the construction of two Kimchi supply facilities in the country to help these Kimchi-making companies. 

According to finance and agricultural ministries, South Korea plans to release more ingredients required to make Kimchis - 5000 tonnes of garlic, 1.4 tonnes of peppers, and 3.6 tonnes of onions. 

Although the government is taking action to cope with the inflation for the ‘gimjang’ season, finance minister Choo Kyung Ho reported that ‘prices are expected to stay higher than they have been in the past.’ 

Ella Hong
Grade 11 
Dulwich College Seoul