In the first half of this year, South Korea’s kimchi exports reached an all-time high.
According to the Korea Agro-Fisheries & Food Trade Corporation (aT) and the Korea Customs Service’s, kimchi exports totaled 23,900 tons in the first half of 2024. This represents a 4.8% increase compared to the same period last year, making it the highest on record.
Over the past decade, first-half kimchi exports have been on the rise, doubling from 11,500 tons in 2015, and this year’s first-half export value stood at $83.8 million, the second highest after $86.73 million in 2021.
Notably, exports to Western countries, including the United States, significantly increased. In the first half of this year, kimchi exports to the U.S. amounted to 6,600 tons, a 20% increase compared to the same period last year. First-half exports to the U.S. have steadily increased from 4,000 tons in 2021, 5,170 tons in 2022, to 5,047 tons last year.
Exports to the Netherlands also showed an upward trend, increasing from 790 tons in 2021, 930 tons in 2022, to 970 tons last year. This year, exports reached 1,300 tons, a 34% increase compared to the same period last year.
Kimchi exports to Canada nearly doubled from 430 tons in the first half of 2021 to 900 tons in the first half of this year.
Regarding export value, South Korea’s sales to the U.S. reached a record high of 24.1 million dollars (approximately 33 billion won), an 18.9% increase. Also, sales to the Netherlands ($5.6 million), the U.K. ($4.2 million), and Canada ($3.8 million) saw increases of 37.3%, 65.3%, and 41.6%, respectively.
However, Japan, the largest importer of kimchi, saw its imports from South Korea decrease by about 11.9% in the first half of the year compared to the same period last year. The export value from South Korea to Japan decreased by 16.1% to $28.3 million dollars due to the weak yen.
The increase in South Korea’s kimchi exports is attributed to the rise in kimchi consumption in the U.S. and Europe. The food industry believes this growth is due to the spread of K-content and the growing demand for fermented and vegan health foods.
