CreatripTeam

A recent survey of 503 Korean adults found 67.6% plan to make kimjang (the large seasonal batch-making of kimchi) this year, down from 77.1% who did so in the past two years, indicating a 9.5 percentage-point decline. Reasons people still make kimjang include tailoring flavor to family tastes (61.5%), using trusted ingredients (41.2%), and maintaining a family tradition (26.8%). Most learn recipes from family (65.0%). Typical batch sizes are small-to-medium (5–20 kg) and many feel kimjang costs have become burdensome (58.8%). Ingredients are most often bought at traditional markets (41%), with quality and origin prioritized. Tools like large bowls and blenders are popular to ease labor. Those not making kimjang (32.4%) cite the work involved, small household size, cost, and lack of know-how. As home kimjang declines, packaged kimchi sales are growing — the market rose about 22% from 2021 to 2023 — with traditional brands and hotel-made kimchi gaining strength.