Have Koreans stopped eating kimchi?

According to South Korean public broadcaster KBS and other sources, about 40% of Korean households do not allow their children to eat kimchi. Kimchi consumption is said to be decreasing not only among children but also among Koreans.
Meanwhile, South Korea's kimchi export volume last year hit a record high for the first time in two years. What is happening to the food culture of South Korea, which considers itself the ``Kimchi nation''?
According to KBS, the Korea Agricultural and Fishery Food Distribution Corporation surveyed the heads of 3,183 households nationwide to find out who in the household does not eat kimchi.
After adjusting the results to reflect the number of people in all Korean households, 40.9% of households did not allow their children to eat kimchi.
Kimchi can be said to be the national food of Korea. In Korean households, family members and relatives gather together before winter when vegetables can no longer be harvested.
The culture of ``kimjang'', which is the process of making kimchi, has taken root. From November to December, winter is so big that the weather forecast announces the Kimjang front, which signals the best time to pickle kimchi.
It's an event. The Korea Agricultural and Fisheries Food Distribution Corporation website introduces the history of kimjang. According to this, in the 1241 book ``Dongguk Yi Sang Guk Shu,'' radish was pickled in salt to prepare for the winter.
Although there is a description of it, it seems that it had little significance as a major event until around the 17th century. In the mid-18th century, kimchi pickling for wintering began among the nobility, and people from this class
The corporation explains that kimjang was born when all kinds of vegetables were pickled at the same time of year. Once kimjang became established among the upper class, it spread among the common people, and Chinese cabbage kimchi became popular.
Kimjang has become a habit. The corporation also explains, ``The use of powdered chili peppers has increased its shelf life, which is another reason why kimjang has become so popular.'' In the 20th century, kimji was popular regardless of class.
yang spread and became established as a uniquely Korean culture. In 2013, Kimjang culture was registered as a UNESCO World Intangible Cultural Heritage.
However, with the advancement of urbanization and nuclear families, families now have the opportunity to get together and make kimchi.
Meetings are becoming fewer and fewer. In an effort to develop kimchi culture, South Korea established November 22nd as ``Kimchi Day'' in 2007, led by the Korean Kimchi Association. The date was November 22nd.
The name comes from the fact that ``Kimchi is made up of 11 ingredients that come together to exhibit 22 different effects.'' In addition, Chinese cabbage, which is an ingredient for kimchi, is in season in November, and this is the season for making kimchi.
There is also the implication that it is the most suitable for making chi. Despite these efforts to preserve kimchi culture, Koreans' intake of kimchi is decreasing. Operated by Tokuma Shoten
An article published in Asa Gei Biz on September 16th last year introduced data published by the South Korean government agency ``World Kimchi Research Institute.'' According to the report, the consumption of kimchi from 1998 to 2020
The amount consumed decreased from 94.4 grams in 2005 to 61.9 grams in 2020 for adult men aged 30 and over. The average daily consumption of adult women will increase from 70.1 grams in 2006 to 34.6 grams in 2020.
It is almost half the amount compared to rum. The writer featured in the article, who is knowledgeable about Korean affairs, cited three reasons for the decline in kimchi consumption: Westernization of eating habits, declining quality of kimchi, and problems with odor. Currently South Korea
Most of the kimchi eaten at restaurants and at home is imported, and it is often pointed out that the quality is lower than that made in Korea. In addition, as aesthetic awareness is increasing, especially among young people, people are concerned about bad breath after eating kimchi.
There are many people who do this. The above-mentioned fact-finding survey that found that 40% of Korean households do not allow their children to eat kimchi may also be related to this reason. In fact, this survey revealed the reasons for not eating kimchi.
When asked why, ``I don't like the smell'' was the second most cited answer at 16.6%. Meanwhile, kimchi consumption is increasing overseas. Last year, South Korea's kimchi export volume was 7.1% compared to the previous year.
The amount increased to 44,041 tons, a record high. The spread of the COVID-19 virus has led to a health food boom, with widespread recognition that kimchi boosts immunity, and Korean content.
It has been pointed out that kimchi has become widely known through content as it has become popular worldwide. In the aforementioned fact-finding survey, 23.1 households answered that the whole family eats kimchi.
%was. Kimchi may no longer be called a ``national food.''