On September 3, Reuters reported that Korean scientists, farmers and producers said the quality and quantity of cabbage used to make kimchi is declining due to climate change and rising temperatures.
Chinese cabbage thrives in cool climates. It is often grown in mountainous regions where summer temperatures – a crucial period in the growing process – rarely exceed 25 degrees Celsius.
Studies show that warmer weather due to climate change is now threatening the vegetable, to the point that one day South Korea may no longer be able to grow cabbage due to rising temperatures.
"We hope these predictions do not come true. Chinese cabbage grows in cool climates and is adapted to only a very narrow temperature range. The optimal temperature is between 18 and 21 degrees Celsius," said plant pathologist Lee Young-gyu.
Lee Ha-yeon, a kimchi master recognized by the Ministry of Agriculture, said the core of the cabbages is damaged and the roots are soft. If this continues, she said, people may have to give up kimchi by summer. Statistics agency data shows that the area of cabbage grown in the highlands has decreased by more than half in 2023 compared to 20 years ago, from 8,796 hectares to 3,995 hectares.
Meanwhile, farmers like Kim Si-gap, 71, who has worked in the cabbage fields in Gangneung all his life, now face concerns that they will have to spend more money to grow the crop but will not get the same quality as before.
“When we saw reports that there would come a time when we would no longer be able to grow cabbage in Korea, we were shocked and saddened,” he said. “Kimchi is an indispensable food on our dining table. If this happens, what should we do?”
