In the first 10 months of this year, South Korea imported $159m worth of kimchi, almost entirely from China, while exporting $137m
The pungent scent of red chilli powder hangs in the air at Kim Chieun’s kimchi factory in Incheon, about 30km west of Seoul. Inside, salted cabbage soaks in large metal vats in the first stage of a process that Kim has followed for more than 30 years.
But watching over the production line has become increasingly fraught. South Korea imports more kimchi than it exports, and the gap has widened as cheaper Chinese-made products take hold in the domestic market.
