Global Kimchi Market Size, Share, Growth and Trend Analysis Report, 2032

Summary
Market Landscape
Methodology
Table of Contents

Global Kimchi Market Size, Share & Growth and Trend Analysis Report, By Product (Baechu Kimchi, Kkakdugi Kimchi, Chonggak Kimchi), By End Use (Households/Retail, Food Service), By Distribution Channel (Hypermarkets/Supermarkets, Specialty Food Stores, Online, B2B and Others) and By Region (Asia Pacific, Europe, North America, Latin America and Middle East & Africa) and Forecasts 2025 – 2032.

Kimchi is a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other spices. The kimchi market has grown significantly as this probiotic-rich food gains global popularity. Kimchi products are typically fermented for several days to develop their signature sour and spicy flavors.

As a staple in Korean cuisine often served as a side dish, kimchi is now widely available in supermarket sections worldwide.

Known for its health benefits, it is rich in probiotics and essential vitamins. The kimchi market was valued at approximately USD XX billion in 2024. It is projected to grow to USD XX billion by 2032, with an estimated compound annual growth rate (CAGR) of around 5% from 2025 to 2032.

Industry Trends

The kimchi market is witnessing a surge in product diversification, with innovations such as fusion flavors, freeze-dried kimchi, and snackable formats catering to evolving consumer preferences.

The kimchi market is experiencing steady growth, driven by increasing global demand for fermented foods, rising health consciousness, and a growing preference for probiotic-rich diets.

Advances in food preservation technology, packaging innovations, and ingredient sourcing are enhancing kimchi product quality, shelf life, and convenience for consumers.

However, challenges such as supply chain disruptions, fluctuating raw material prices, and competition from other fermented food products remain.

Despite this, opportunities exist in functional kimchi formulations (e.g., fortified with additional probiotics or vitamins), ready-to-eat packaging, and expansion into non-traditional markets, all of which are shaping the future of the kimchi market and influencing new directions in kimchi branding.

Industry Expert's Opinion:

Lim Hee-jeong, Leader of the global strategic products team at CJ CheilJedang

"The public's interest in Bibigo kimchi likely stems from our patented lactobacillus and carefully selected ingredients"

Hae-Choon Chang, Director of the World Institute of Kimchi

"The results of a preclinical study and a clinical trial have systematically verified the anti-obesity effects of kimchi, and present scientific evidence that would help to make the excellent properties of kimchi widely known, thereby laying the foundation for the growth of kimchi as a health food well recognized around the world."

TT Consultants’ Perspective

The kimchi market is experiencing significant growth, fueled by increasing consumer interest in probiotic-rich, plant-based foods and the rising popularity of Korean cuisine worldwide. Companies are focusing on product innovation, using authentic fermentation techniques and local ingredients to cater to diverse consumer tastes through new kimchi products.

With advancements in packaging, shelf-life technology, and sustainability practices, manufacturers are enhancing the appeal and accessibility of kimchi across global markets—including in major retail chains. As demand for health-conscious and fermented foods continues to rise, key players are expanding their market presence through strategic partnerships, R&D investments, and new product lines to reinforce their kimchi branding.

Collaborations between traditional kimchi producers and global food distributors are helping to drive innovation and introduce new flavors, positioning kimchi as a versatile ingredient in modern diets and expanding the kimchi market on an international scale.

Market Segmentation

1. By Product (Baechu Kimchi, Kkakdugi Kimchi, Chonggak Kimchi)

The kimchi market is segmented by product type, with Baechu Kimchi (napa cabbage kimchi) holding the largest market share of XX% in 2024 due to its traditional significance, widespread consumer preference, and versatility in various dishes. Its dominance is further reinforced by strong exports and its status as the most recognized form of kimchi products globally.

Kkakdugi Kimchi (cubed radish kimchi) is also gaining traction, particularly in food service and restaurant sectors, where its crunchy texture and bold flavors complement a variety of meals. Chonggak Kimchi (young radish kimchi) is seeing increased demand among health-conscious consumers due to its probiotic benefits and distinct texture.

While its market share remains smaller, growing interest in fermented foods is driving its popularity. Additionally, niche variations such as white kimchi, vegan kimchi, and fruit-infused kimchi are emerging, as manufacturers innovate to cater to evolving consumer preferences, dietary trends, and evolving approaches in kimchi branding.

2. By End Use (Households/Retail, Food Service)

The kimchi market is segmented by end use, with the Households/Retail segment holding the largest market share of XX% in 2024. This dominance is driven by the rising popularity of homemade and ready-to-eat kimchi, increasing consumer awareness of its health benefits, and the convenience of pre-packaged kimchi available in supermarkets and online stores.

The Food Service segment accounts for the remaining market share, driven by the increasing use of kimchi in restaurants, fast food chains, and institutional catering. The expansion of Korean cuisine globally, along with fusion food trends incorporating kimchi into burgers, tacos, and ramen, has boosted its demand in food service establishments.

3. By Distribution Channel (Hypermarkets/Supermarkets, Specialty Food Stores, Online, B2B and Others)

The kimchi market is segmented by distribution channel, with the B2C segment holding the largest market share of XX% in 2024. This segment benefits from the growing direct-to-consumer trend, where brands engage with customers through e-commerce platforms, retail chains, and local stores.

Consumers are increasingly purchasing kimchi products through various B2C channels due to the convenience and availability of diverse product options, from traditional to innovative varieties. Other key distribution channels include Hypermarkets/Supermarkets and kimchi retailers, which continue to serve as major retail points for kimchi due to their wide accessibility, and Specialty Food Stores, catering to consumers seeking premium or niche products.

The online channel is also growing, driven by the convenience of home delivery and the growing trend of shopping for health-conscious foods online—supported by modern kimchi branding initiatives that appeal to global audiences.

Competitive Scenario

The global kimchi market is dominated by major players such as Daesang Corporation, CJ CheilJedang Corp., and Pulmuone U.S.A., which are driving innovation in kimchi products and distribution to meet the growing demand for fermented foods.

Companies like Lucky Foods, Weifang Jiahe Food Co., Ltd, and Sinto Gourmet are focusing on product diversification, traditional flavors, and health benefits, while JONGGA, Choi's Kimchi LLC, and NONGSHIM CO., LTD. enhance their market presence through strategic partnerships and expanded product offerings.

Additionally, Cosmos Food Co., Inc. is tapping into premium segments and sustainability trends to appeal to environmentally conscious consumers. These companies are leveraging R&D, global expansion, and e-commerce platforms to maintain their competitive edge in the evolving kimchi market through modern kimchi branding strategies and broader placement in kimchi Asian supermarket networks globally.

Recent Developments and Strategic Activities:

In June 2024, Franklin Farms, a division of Keystone Natural Holdings, introduced Organic Shredded Kimchi as part of its plant-based product line. Made with fresh cabbage fermented with onions, garlic, carrots, red chili pepper, and spices, this new offering targets consumers seeking probiotic-rich, vegan, kosher, and gluten-free options.
In April 2024, Mrs Elswood, a brand within the Empire Bespoke Foods portfolio, drew on 75 years of vegetable preservation expertise to introduce a new range of Kimchi in three flavors—Classic, Turmeric, and Beetroot. Capitalizing on the growing popularity of Korean cuisine in Britain, these kimchi varieties are made using traditional fermentation techniques, delivering crunchy vegetables with a unique lactic tang and a spicy chili kick.
In April 2024, CJ CheilJedang has started local production of its Bibigo kimchi in Australia, using locally sourced ingredients to meet rising demand for fresh kimchi. The company has also reformulated 10 existing kimchi products for export, enhancing shelf life and texture with advanced fermentation technology. This move comes as part of the company’s ongoing expansion, including a recent acquisition of a local kimchi manufacturer in North America, where sales have grown by over 40%.
In February 2024, Cleveland Kitchen introduced Kimchi Pickles in 466 Whole Foods Market stores across the U.S., blending the bold flavours of kimchi with the satisfying crunch of pickles. This product, combining two culinary traditions, appeals to both pickle lovers and those exploring kimchi, providing a versatile and probiotic-rich option. Perfect for enjoying on their own or adding to dishes such as sandwiches, grain bowls, and pizza, Kimchi Pickles offer a unique twist on traditional flavours.