Climate change threatens South Korea's famous kimchi industry

Climate change is threatening the plantation of napa cabbage that is used to make South Korea's signature dish, Kimchi. The rising temperatures are leading to a decline in the quality and quantity of the produce, according to farmers, manufacturers, and scientists.

Napa cabbage thrives in colder climates and is grown in mountainous regions with temperatures below 25 degrees Celsius during the summer months. The rise of warmth in the weather conditions makes it unsuitable to grow this crop, which could lead to South Korea not being able to grow napa cabbage altogether one day due to rising heat.

"We hope these predictions don’t come to pass," plant pathologist and virologist Lee Young-gyu said.

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"Cabbage likes to grow in cool climate and adapts to a very narrow band of temperatures," Lee said. "The optimal temperatures are between 18 and 21 Celsius."

The spicy and fermented dish can be made with a variety of vegetables like green onion, cucumber, and radish, however, cabbage remains the most popular among kimchi lovers. The hotter climate has already started showing signs for farmers and kimchi makers, both commercially and domestically.

The heart of the cabbage "goes bad, and the root becomes mushy," said Lee Ha-yeon, who holds the title of Kimchi Master from the Agriculture Ministry, on the effect of rising temperatures on the crop.

"If this continues, then in the summer time we might have to give up cabbage kimchi," said Lee. Her contribution to food culture has been significant.

Shrinkingproduction of napa cabbage

The statistical data from government agencies shows the area of cabbage grown last year had been less than half of the area 20 years ago. The farming of the vegetable has dipped to 3,995 hectares from 8,796 hectares.

Researchers have attributed this decline in production to higher temperatures, unpredictable heavy rains, and pests which make it difficult to grow the crop in summer, its prime time. The Rural Development Administration has predicted there will be no cabbage left by the year 2090.

South Korea's kimchi industry is already dealing with lower-priced imports from China and climate change can worsen the situation. The government has brought up climate-controlled storage to regulate prices and supply shortages.

Scientists are working to develop crop varieties resistant to warm climates, unpredictable rain, and infections. However, farmers believe these crops would be expensive to grow and taste different.

(With inputs from agencies)