In an interesting spin on food consumerism, Koreans are universally appalled at having to eat commercially-made kimchi instead of the homemade variety.
- There’s a shortage of Napa cabbage in South Korea, and it’s threatening the national dish. Kimchi is a spicy fermented cabbage concoction used as a condiment, a main dish, and an alternative to salad. It’s eaten at pretty much every meal, every day.
- The shortage is probably related to heavy rains this year, which reduced the cabbage harvest. To compound the problem, farmers may have planted fewer crops this year in response 2009′s overproduction (which resulted in lower profit).
- Traditionally, kimchi is made by women at home. Whole heads of cabbage are salted and spiced, then buried in earthenware jars until they have pickled. When they’re opened – voila! – kimchi.
Facts & Figures
- In 2009, the price of a head of Napa cabbage was about $1.40. Now it’s about $14.
- Homemade kimchi can cost twice as much as pre-made.
- A typical batch of kimchi includes cabbage, radishes, red chili peppers, salt, and garlic.
Best Quote
“The prices will go down. Sometimes they’re high, sometimes they’re low. Easy come, easy go. That’s life.” – Lee Young-ae, Food Vendor at Mo Rae Ne Market