South Korea's iconic dish, kimchi, is facing a significant threat due to changes in the local climate, which are disrupting the growing conditions of napa cabbage, the key ingredient in making kimchi. Rising temperatures, erratic weather, and new pest challenges are threatening not just the supply but the very essence of kimchi as Koreans know it.
Historically thriving in the cooler, mountainous regions of South Korea, napa cabbage is now suffering due to increased temperatures surpassing the optimal growth range of 18 to 21C necessary for its cultivation. The past two decades have seen the area of cabbage cultivation halve, compounded by unpredictable heavy rains and persistent pest issues adding to the farmers' plight.
Source:  Ac-Planta Scientists inspecting Napa Cabbages
Research conducted under various climate change scenarios predicted by the Intergovernmental Panel on Climate Change has shown both mild and extreme conditions significantly affect the growth, morphology, physiological responses, and yield of Napa cabbage leaves needed for kimchi production.
The crisis extends beyond agriculture to cultural identity, as kimchi is not merely a food but a national symbol and a cornerstone of family and community life in South Korea. The tradition of kim-jang, the communal preparation of kimchi is even recognised by UNESCO as part of Korea’s Intangible Cultural Heritage.
Source: Korea Net - Ceremonial preparation of Kimchi
However, the challenge is proving to be an economic hit as well. South Korean kimchi producers are facing competition from cheaper Chinese imports. This competition puts additional pressure on local farmers and manufacturers as they struggle to maintain a foothold in both local and global markets amid escalating costs and declining crop quality.
In response to these alarming changes, researchers and scientists are urgently working to develop new, heat-resistant varieties of cabbage capable of withstanding the changing climate. However, there are concerns these new strains may not replicate the traditional taste and quality of kimchi, potentially altering its cultural authenticity and culinary value.
Source: Unsplash - Maryam-Sicard - Kimchi
The company Ac-Planta has developed a product called Skeepon which is a bio-stimulant capable of 'hardening-up' seedlings in preparation for harsher climatic conditions. Trials are now underway in the South Korean highlands.
However this situation raises the question of traditional food dishes worldwide becoming more at risk due to changing climates, signaling a need for global awareness and action to preserve indigenous culinary heritage against the backdrop of weather and temperature changes.
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