"Mom, Mother-in-law, Please Take a Break"...Kimchi-Making Costs 380,000 Won, Should We Just Buy to Suit Our Tastes? [Jumoney Talk]

This Year, Kimchi-Making Costs 380,000 Won at Traditional Markets
Napa Cabbage and Radish Harvests Stabilize Prices
Even With 10% Cost Drop, Households Still Debating Kimchi-Making
Ready-Made Kimchi Remains in Demand Due to Kimchi-Making Ha

Editor's NoteWe are living in a time when a single serving of pork belly costs 20,000 won and a bowl of jajangmyeon is 7,500 won. The 2024 Consumer Price Index stands at 114.18 (2020=100), and in 2025, the lingering effects of high inflation continue to increase the burden on consumers' grocery bills. Through the "Week+Money+Talk" series, we aim to share stories about consumption that are closely tied to our wallets, alongside the ever-changing prices.

As the peak kimchi-making season approaches, more people are considering making kimchi. Pixabay

This year, with the prices of napa cabbage and radishes stabilizing, the cost of making kimchi has decreased by about 10% compared to last year. Although the price burden has significantly eased compared to last year, when prices soared due to heat waves and drought, there are still many households hesitant about making kimchi because of the hassle involved.

Kimchi-Making Costs Down 10% from Last Year

According to a survey conducted last month by the Korea Price Information Association on the prices of major kimchi ingredients in 17 cities and provinces nationwide, the average cost of making kimchi for a family of four at traditional markets was 378,860 won, down 9.6% from last year. At large supermarkets, the cost was 477,750 won, a decrease of 8.4%, and purchasing at traditional markets was on average 98,890 won (20.7%) cheaper than at large supermarkets.

The main reason for the decrease in kimchi-making costs is the overall stabilization of prices for key ingredients such as napa cabbage, radishes, red pepper powder, and salt. In particular, napa cabbage prices stabilized as weather conditions returned to normal this year, increasing shipments from production areas. Although there were concerns that soft rot disease could spread and disrupt supply due to rainfall before and after the Chuseok holiday, the cultivation area expanded, and autumn napa cabbage production this year is projected to reach around 1.2 million tons, 3.2% more than last year.

This stability contrasts sharply with last year, when napa cabbage prices soared due to heat waves and drought, leading to the term "golden cabbage." Some consumers even made kimchi using substitutes like cabbage or iceberg lettuce. As a result, the new term "Gimpojok" (people who give up making kimchi) spread, and in reality, many households either skipped kimchi-making altogether or made only small batches due to the increased cost.

Increase in Small Purchases and Kimchi-Making Burden... Ready-Made Kimchi Gaining Popularity

As the kimchi-making season begins in earnest, customers visiting a large supermarket in Seoul are purchasing agricultural products such as radishes, green onions, napa cabbage, and salted seafood to prepare for kimchi-making. Photo by Jo Yongjun

However, even though the price burden has dropped significantly this year, many people are still undecided about making their own kimchi. The increase in single-person and dual-income households has reduced the need to prepare large quantities of kimchi as in the past, and the growing variety of ready-made kimchi options has broadened consumer choices.

In particular, "customized kimchi-making" products, which allow customers to order kimchi tailored to their family's taste, are gaining popularity. These services let consumers adjust the spiciness or saltiness as desired, just like homemade kimchi, and eliminate the hassle of the process. Consumers have responded positively, saying, "After my mother-in-law became too old to make kimchi, I tried ordering a small batch and was satisfied," "Preparing and cleaning up after making kimchi was a huge burden, but this is much more convenient," and "The taste is not much different from homemade."

As the trend toward convenience continues, consumption of ready-made kimchi is also on the rise. According to the Korea Rural Economic Institute (KREI), the percentage of people making kimchi themselves this year was 62.3%, down from 64.5% the previous year. Meanwhile, the share of consumers purchasing commercial kimchi has steadily increased: 25.7% in 2022, 29.5% in 2023, 29.5% in 2024, and 32.5% in 2025. The main reasons for buying commercial kimchi were: ▲ being able to buy only as much as needed (39.5%), ▲ the hassle of making kimchi (33.1%), ▲ lower price compared to making it oneself (7.8%), and ▲ consistent taste (7.2%).

Meanwhile, the retail industry is holding a series of related discount events ahead of the kimchi-making season. Lotte Mart and Lotte Super, in cooperation with the Ministry of Agriculture, Food and Rural Affairs, are selling a three-head bag of napa cabbage for 5,967 won (1,989 won per head) to L.Point members from the 13th to the 19th. Bundled radishes are available in the 6,000-won range, peeled garlic (1kg) in the 7,000-won range, and green and red mustard leaves in the 3,000-won range. GS The Fresh is holding its "Kimchi-Making Grand Festival Part 1" from the 12th to the 18th, selling a three-head bag of napa cabbage for 5,900 won and bundled radishes for 6,900 won.