At the entrance of North Shore Korean Restaurant, a sign prominently states that, in addition to Korean meals, they also sell fresh, homemade kimchi.
At Korean markets and grocery stores such as Wang Food Market, NH Mall and Kim’s Club, you will find plenty of kimchi for sale - mainly imported from South Korea.
But ironically, as Korea exports most of its kimchi for the rest of the world, it is increasingly importing kimchi from China for domestic consumption because it’s cheaper.
Exports of kimchi from Korea are on track to hit an all-time high in 2025, reported the Korea Herald.
But as global demand grows, more South Koreans are consuming Chinese-made kimchi.
Trade data released on Nov 24 by the Korea Customs Service, South Korea’s cumulative kimchi exports in 2025 reached US$137.4 million (S$179.5 million) as at October, up 2 per cent from a year earlier.
The same 10-month period saw imports amount to US$159.46 million, rising 3.1 per cent and outpacing the 2 per cent growth in exports.
As a result, the kimchi trade balance so far this year remains in the red, with the deficit widening 10.3 per cent from a year ago to US$22.07 million.
Price remains the key driver behind the rise in imports, according to the report.
Inflation and the 2024 surge in domestic cabbage prices, caused by extreme weather, have continued to push demand for cheaper Chinese-made kimchi.
Imports of Chinese kimchi hit a record US$189.86 million in 2024, up 16.1 per cent from 2023.
Meanwhile, shipments of Korean-made kimchi are expected to hit another record in 2025, surpassing 2024’s all-time high.
Exports totalled US$163.57 million in 2024, double the figure from 2017, and have steadily grown on the back of rising global interest in K-food and heightened health awareness during the pandemic.
Japan remains the largest market for Korean kimchi, while Australia saw an increase to US$6.68 million in kimchi imports.
Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage.
The vegetable is seasoned with ingredients such as Korean chilli powder, garlic, and ginger.
Kimchi has a distinctive spicy, sour, and savoury flavour and is eaten on its own, as a condiment, or as an ingredient in various cooked dishes.
The fermentation process gives it a sour, pungent flavour and also makes it a source of healthy probiotics.
Many factors are contributing to the rise in global popularity of kimchi, these include the popularity of Korean culture Hallyu (K-Pop, K-drama etc) and the strong health benefits associated with kimchi.
The increasing visibility of Korean dramas and K-pop has made many people familiar with kimchi and Korean cuisine, while health-conscious consumers are seeking out its probiotics and immune-strengthening properties.
South Korea has also been active in promoting Korean food globally, including here in NZ through festivals and collaborations.
