Climate Change Impact: South Korea’s beloved Kimchi at risk

South Korea’s iconic Kimchi is facing a severe threat from climate change. Recent data shows a drastic decrease in the total area used to farm napa cabbage- the critical ingredient in Kimchi- dropping to less than half of what it was two decades ago. 

Scientists and farmers are concerned that rising temperatures are adversely affecting the quality and yield of napa cabbage, which thrives in cooler climates typically found in mountainous regions. The cabbage, once cultivated in conditions where summer temperatures rarely exceeded 25°C (77°F), is now struggling due to the warmer weather brought on by climate change.

Farmers and kimchi makers, both industrial and home cooks, are already experiencing the effects of these changes. 

Research shows that if the current trends continue, South Korea may one day lose the ability to grow napa cabbage entirely. This is already impacting the market with farmers and kimchi producers observing noticeable changes in the cabbage’s quality during summer.

In addition to climate change, the kimchi industry in South Korea is also battling competition from lower-priced imports from China. As temperatures continue rising, the government is relying on climate-controlled storage to prevent shortages. At the same time, scientists are working to develop new, resilient cabbage varieties. However, these new strains may be more costly to cultivate and could alter the traditional taste of Kimchi. 

What is Kimchi? 

Kimchi is a traditional Korean dish prepared with fermenting vegetables, mostly napa cabbage and various seasonings. Making Kimchi begins with preparing the main vegetable, usually napa cabbage. However, other vegetables like radish, cucumber, or green onion can also be used. The cabbage is first cut into quarters and soaked in saltwater. This salting process helps to wilt the cabbage by drawing out moisture, typically taking a few hours, during which the cabbage is occasionally turned to ensure even salting. Once the cabbage is wilted, it is thoroughly rinsed in cold water to remove excess salt and then drained.

While the cabbage is being salted, the kimchi paste is prepared. This paste is made from a mixture of Korean red pepper flakes (gochugaru), garlic, ginger, sugar, fish sauce (or fermented seafood like shrimp), and sometimes rice flour. The rice flour is often cooked with water to create a thickening paste that helps bind the ingredients together. Additional ingredients, such as carrots or green onions

What are Kimchi’s health benefits?

Kimchi offers a variety of health benefits, making it a valuable addition to the diet. One of its primary benefits is that it is rich in probiotics, thanks to fermentation. These beneficial bacteria, particularly Lactobacillus, promote a healthy gut by improving digestion and supporting a balanced microbiome. Additionally, Kimchi is nutrient-dense, providing essential vitamins and minerals such as vitamins A, B, and C, along with calcium, iron, and potassium. These nutrients contribute to overall health, including immune function, bone health, and energy metabolism.

Moreover, Kimchi supports immune health through its combination of probiotics and antioxidants. The probiotics help regulate immune responses, while the antioxidants found in ingredients like garlic and ginger combat inflammation and protect cells from damage. Lastly, Kimchi aids in digestion due to its fibre content and the presence of probiotics, which promote regular bowel movements and prevent digestive issues.

Cultural significance of Kimchi

Kimchi was originally made to preserve vegetables for future use, particularly during the colder months when fresh produce was scarce. To ensure they had enough kimchi to last for three months to a year, families would come together to process the hundreds of napa cabbages required. This communal tradition of preparing and sharing kimchi is known as kim-jang.

Kim-jang is recognized by UNESCO as part of Korea’s Intangible Cultural Heritage.

The collective practice of Kimjang strengthens Korean identity and family cooperation, while also reminding communities to live in harmony with nature. The preparation follows a yearly cycle: in spring, households gather seafood for salting; in summer, they buy sea salt; and in late summer, they dry and grind red chili peppers. Late autumn marks Kimjang season, when communities come together to prepare and share large quantities of kimchi for the winter. The methods and ingredients used vary by region and are considered valuable family traditions, often passed from mother-in-law to daughter-in-law.

References:

https://www.reuters.com/world/asia-pacific/kimchi-no-more-climate-change-puts-south-koreas-beloved-cabbage-dish-risk-2024-09-03

https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-kimchi

https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881

Banner Image: Photo by Matt Seymour on Unsplash