Kimchi is moving beyond its traditional role as a Korean staple. South Korea exported a record US$163.6 million of kimchi to 95 countries in 2024, reflecting the growing international reach of one of Korea’s most recognisable foods.
For manufacturers, exporters and buyers, the kimchi trend shows how a culturally rooted food can evolve for international markets through new flavours, formats and applications.
What Is Kimchi?
Kimchi is a traditional Korean fermented food made primarily from vegetables such as napa cabbage or radish. Recipes vary, but commonly include seasonings such as chilli, garlic and fermented seafood.
Its significance goes beyond the finished product. In 2013, UNESCO inscribed kimjang, the making and sharing of kimchi in the Republic of Korea, on its Representative List of the Intangible Cultural Heritage of Humanity.
While baechu kimchi, made with napa cabbage, is the most internationally recognisable variety, kimchi can be made with different vegetables, seasonings and fermentation styles. This diversity gives manufacturers room to adapt the category across flavour profiles, ingredients and product formats.
How Kimchi Is Moving Into New Formats
Kimchi’s commercial evolution is not limited to traditional fermented cabbage. Manufacturers are taking its flavours and culinary identity into new formats, applications and eating occasions.
This was visible at THAIFEX – Anuga Asia 2026, where exhibitors presented different interpretations of kimchi across retail, snacking and foodservice applications.
Sukishi Thai Mango Kimchi from Thailand’s Sukishi Intergroup Co., Ltd. combines Korean fermentation techniques with Thai mango in a ready-to-eat side dish. The product demonstrates how kimchi can be localised through different ingredients while retaining its fermented-food identity.
Kimchi Cheese from the Republic of Korea’s Dairyzen Co., Ltd. combines spicy kimchi with cheese in a ready-to-eat, bite-sized snack, taking the familiar flavour beyond its traditional role as a side dish.
Thailand’s Ilamoon Co., Ltd. takes kimchi into shelf-stable snacking with its Sang Yod Rice Cracker – Kimchi & Thai Herb Blend. The product combines kimchi flavour with Thai herbs and GI-certified Sang Yod rice, bringing Korean and Thai culinary influences together in a familiar snack format.
Sprinkle Sprinkle KIMCHI from the Republic of Korea’s Haeyeareum Co., Ltd. moves kimchi into the seasoning category. Made with freeze-dried kimchi flakes, the furikake-style product can be used as a rice topping or seasoning.
Together, these products show how kimchi is expanding through localisation, category crossover and new applications. For manufacturers and buyers, this expands the category beyond traditional kimchi into snacks, seasonings, convenience foods and other kimchi-inspired applications.
From Cultural Food Traditions to Global F&B Opportunities
Kimchi shows how a food rooted in local culture can evolve for international markets. As familiarity grows, traditional flavours and ingredients can move into new formats, applications and eating occasions.
This extends beyond Korean food. Across the F&B industry, manufacturers are adapting culinary traditions through new formats, flavours and applications to reach wider markets while retaining what makes the original product distinctive.
THAIFEX – Anuga Asia 2027, taking place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, brings buyers and suppliers from around the world together in Asia to discover products, assess market opportunities and build business partnerships.
For manufacturers and exporters, the show creates opportunities to present these innovations to international buyers and develop partnerships for regional and global growth.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
by ibextracking
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Kimchi is moving beyond its traditional role as a Korean staple. South Korea exported a record US$163.6 million of kimchi to 95 countries in 2024, reflecting the growing international reach of one of Korea’s most recognisable foods.
For manufacturers, exporters and buyers, the kimchi trend shows how a culturally rooted food can evolve for international markets through new flavours, formats and applications.
What Is Kimchi?
Kimchi is a traditional Korean fermented food made primarily from vegetables such as napa cabbage or radish. Recipes vary, but commonly include seasonings such as chilli, garlic and fermented seafood.
Its significance goes beyond the finished product. In 2013, UNESCO inscribed kimjang, the making and sharing of kimchi in the Republic of Korea, on its Representative List of the Intangible Cultural Heritage of Humanity.
While baechu kimchi, made with napa cabbage, is the most internationally recognisable variety, kimchi can be made with different vegetables, seasonings and fermentation styles. This diversity gives manufacturers room to adapt the category across flavour profiles, ingredients and product formats.
How Kimchi Is Moving Into New Formats
Kimchi’s commercial evolution is not limited to traditional fermented cabbage. Manufacturers are taking its flavours and culinary identity into new formats, applications and eating occasions.
This was visible at THAIFEX – Anuga Asia 2026, where exhibitors presented different interpretations of kimchi across retail, snacking and foodservice applications.
Sukishi Thai Mango Kimchi from Thailand’s Sukishi Intergroup Co., Ltd. combines Korean fermentation techniques with Thai mango in a ready-to-eat side dish. The product demonstrates how kimchi can be localised through different ingredients while retaining its fermented-food identity.
Kimchi Cheese from the Republic of Korea’s Dairyzen Co., Ltd. combines spicy kimchi with cheese in a ready-to-eat, bite-sized snack, taking the familiar flavour beyond its traditional role as a side dish.
Thailand’s Ilamoon Co., Ltd. takes kimchi into shelf-stable snacking with its Sang Yod Rice Cracker – Kimchi & Thai Herb Blend. The product combines kimchi flavour with Thai herbs and GI-certified Sang Yod rice, bringing Korean and Thai culinary influences together in a familiar snack format.
Sprinkle Sprinkle KIMCHI from the Republic of Korea’s Haeyeareum Co., Ltd. moves kimchi into the seasoning category. Made with freeze-dried kimchi flakes, the furikake-style product can be used as a rice topping or seasoning.
Together, these products show how kimchi is expanding through localisation, category crossover and new applications. For manufacturers and buyers, this expands the category beyond traditional kimchi into snacks, seasonings, convenience foods and other kimchi-inspired applications.
From Cultural Food Traditions to Global F&B Opportunities
Kimchi shows how a food rooted in local culture can evolve for international markets. As familiarity grows, traditional flavours and ingredients can move into new formats, applications and eating occasions.
This extends beyond Korean food. Across the F&B industry, manufacturers are adapting culinary traditions through new formats, flavours and applications to reach wider markets while retaining what makes the original product distinctive.
THAIFEX – Anuga Asia 2027, taking place from 25–29 May 2027 at IMPACT Muang Thong Thani, Bangkok, Thailand, brings buyers and suppliers from around the world together in Asia to discover products, assess market opportunities and build business partnerships.
For manufacturers and exporters, the show creates opportunities to present these innovations to international buyers and develop partnerships for regional and global growth.
Register your interest to exhibit at THAIFEX – Anuga Asia 2027 →
