"Who Makes Kimchi These Days?" Changing Scenes of Kimjang Season

56% of Housewives 'Give Up Kimchi-Making This Year'
Kimchi-Making Cost for a Family of Four: 309,000 Won
Experts Say "Changes Occur from Supply Perspective to Match Recent Trends"

According to a survey, 6 out of 10 housewives do not plan to make kimchi themselves this year. Photo by Yonhap News

[Asia Economy Reporter Kim Suwan] "Oh~ Who makes kimchi nowadays?"

Mrs. Kim (56), a housewife who has been making kimchi herself for 20 years, decided to purchase kimchi for this year's kimjang season from a nearby mart. She said, "In recent years, my herniated disc has worsened, so I can no longer make kimchi myself. Nowadays, there are many pre-salted napa cabbages and other ingredients available, but making kimjang requires a lot of effort, so I just buy it." She added, "Even among my acquaintances, many either make only a small amount or, like me, buy it. Some say that store-bought kimchi tastes better than homemade. There are also various types available, so I am satisfied."

Recently, as consumers increasingly seek convenience and simplicity, the landscape of the kimjang season is changing. Consequently, the so-called 'Gimpo-jok' (kimjang giving-up group) who decide not to make kimchi themselves is also growing.

They complain about the burden of ingredient costs and physical exhaustion from having to make large quantities of kimchi every kimjang season. Experts analyze this as a reflection of consumers' perception that purchasing packaged kimchi is more convenient and reasonable.

According to a survey, 6 out of 10 housewives have no plans to make kimchi themselves this year. Daesang Jongga Jip, the number one brand in the kimchi market, conducted a survey on its official blog from the 19th to the 23rd of last month targeting 2,845 housewives about their 'kimjang plans for this year,' and 56.2% of respondents said they would not make kimchi.

The reasons for the burden of kimjang were cited as △'The cost of purchasing kimjang ingredients is high' (44.4%) △'It is physically demanding' (29.2%).

The Korea Agro-Fisheries & Food Trade Corporation conducted a survey on 13 commonly used kimjang ingredients at 18 traditional markets and 27 large retailers across 19 regions nationwide, finding that the cost of kimjang for a family of four this year is 309,000 KRW. The cost of purchasing various kimjang vegetables such as napa cabbage and radish is also at a considerable level.

A rural household in Jibo-myeon, Yecheon-gun is making winter kimchi. The photo is unrelated to specific expressions in the article. Photo by Yonhap News.

Moreover, every year after the kimjang season, housewives suffer from 'kimjang syndrome.' Kimjang syndrome refers to symptoms such as back and knee pain, body aches, and housewife eczema that occur after making kimchi.

It is not difficult to find posts about kimjang-related hardships on various online community boards such as mom cafes.

One member said, "Kimjang involves intense labor, so kimjang syndrome can develop. When the kimjang season comes, I get stressed even before starting. Sitting for long hours mixing kimchi fillings causes pain in my wrists, back, knees?there is no part that doesn't hurt. I want to just buy it, but because my family likes homemade kimchi, I make it even though it is hard."

As a result, various related products such as kimjang kits that allow easy kimchi making are increasing. Especially, even beginners can complete kimjang easily within 30 minutes, gaining popularity.

GS25 also announced that, judging from the growing trend of making kimchi conveniently, it will sell kimjang kits, seven types of salted napa cabbage, and kimchi fillings starting from the 5th.

Furthermore, the number of people who buy packaged kimchi is also increasing. According to the previous survey, among respondents who said they plan to reduce kimjang compared to last year, 40.5% answered that they would replace the reduced kimjang with store-bought packaged kimchi. The reason was that 45.7% said it was because they could conveniently purchase only the amount needed. This indicates that more consumers are valuing convenience.

Experts analyze that changes have also occurred from the supply perspective in line with recent trends.

Professor Lee Eunhee of Inha University's Department of Consumer Studies explained, "This can be seen as a result of understanding consumers' difficulties. Since kimchi is made through various processes, individual consumers inevitably spend a lot of time and money when making kimjang, which is a big burden. Also, the related industry is developing by putting effort into taste through extensive research. Prices are also reasonably set. It is a good structure where suppliers can make profits and consumers can be satisfied."

This content was produced with the assistance of AI translation services.