20 Heads of Cabbage Kimchi-Making Cost '220,000 Won'... 9% Cheaper Than Last Year

On the 23rd, a citizen is inspecting vegetables at a large supermarket in downtown Seoul. Photo by Mun Ho-nam munonam@

[Asia Economy Reporter Song Seung-seop] The Korea Agro-Fisheries & Food Trade Corporation (aT) announced that as of the 10th, the cost of making kimchi with 20 heads of cabbage is 221,389 KRW. This is a 9.1% decrease compared to 243,575 KRW a year ago.

Compared to two weeks ago (October 27) at 254,546 KRW and one week ago at 243,959 KRW, the cost has dropped by 13% and 9.3%, respectively. The increase in autumn cabbage shipments has lowered cabbage prices, resulting in a reduced kimchi-making cost. On the 10th, the price of cabbage was 3,235 KRW per head (standard quality), which is 29.3% cheaper than two weeks ago. Compared to last year, it is also 23.2% lower. According to the Korea Rural Economic Institute (KREI), this kimchi-making season is expected to see a 10.4% increase in autumn cabbage supply compared to last year.

The price of salt, based on 6 kg, rose slightly to 14,225 KRW from 12,295 KRW last year, and radishes, based on 5 pieces, increased to 13,217 KRW from 8,780 KRW last year. However, radish prices have recently been sharply declining due to expanded harvesting areas. Prices of other ingredients such as red pepper powder (-6.8%), peeled garlic (-5.4%), green onions (-22.8%), and salted shrimp (-22.9%) have also become cheaper compared to the previous year.

This survey was conducted by aT across 17 traditional markets and 27 large retail stores nationwide, covering 14 major kimchi-making ingredients. Reflecting changes in consumer preferences such as low-sodium diets and the widespread use of kimchi refrigerators, the proportion of salt and salted shrimp in the survey items was reduced compared to last year.

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