South Korea's beloved kimchi, a staple dish made from fermented napa cabbage, is facing a growing threat from climate change.
Scientists, farmers, and producers are increasingly concerned that rising temperatures are compromising both the quality and quantity of the napa cabbage, a key ingredient in the dish.
Traditionally, napa cabbage flourishes in cooler climates and is typically cultivated in mountainous regions where summer temperatures rarely exceed 25 degrees Celsius (77 degrees Fahrenheit).
However, climate change has brought warmer weather, posing a significant risk to these crops. Experts warn that the continued increase in temperature could eventually make it impossible for South Korea to grow napa cabbage, reported Reuters.
"Cabbage prefers cool conditions and thrives within a narrow temperature range," explained Lee Young-gyu, a plant pathologist and virologist. "The ideal temperatures are between 18 and 21 degrees Celsius."
The impact of climate change is already evident in the fields and kitchens across the country. Lee Ha-yeon, a designated Kimchi Master recognized by the Agriculture Ministry, noted that higher temperatures cause the heart of the cabbage to deteriorate and the root to become mushy.
"If this trend continues, we may have to forgo cabbage kimchi during the summer," she warned.
Statistics from the government reveal that the area of highland cabbage farms has decreased significantly, from 8,796 hectares 20 years ago to just 3,995 hectares last year.
Projections by the Rural Development Administration, a state farming research organization, suggest that this trend will continue, with the farmed area shrinking to just 44 hectares in the next 25 years and potentially no cabbage being grown in the highlands by 2090.
The challenges are compounded by increasingly unpredictable weather, such as heavy rains and hotter, longer summers, which have made pest control more difficult. Farmers are also grappling with a fungal infection that causes the plants to wilt, often becoming noticeable only close to harvest time.
In addition to climate challenges, the South Korean kimchi industry is struggling against cheaper imports from China, which dominate the restaurant market.
Recent customs data shows that kimchi imports through July 2023 have risen by 6.9%, reaching $98.5 million, with most of these imports coming from China - a record high for the period.
In response to these challenges, the government has turned to large-scale climate-controlled storage to prevent shortages and price hikes.
Meanwhile, scientists are working to develop cabbage varieties that are better suited to warmer climates and more resistant to fluctuations in weather and disease. However, farmers are concerned about the potential costs and taste differences of these new varieties.