Kimchi, once a traditional Korean dish prepared for family meals, has grown into a global food market worth billions.
In 2024, the global kimchi market was valued at $6.9 billion, with forecasts suggesting it could reach nearly $10 billion by 2034, growing at 6.1 per cent per year. That same year, kimchi exports from Korea reached a record A$251.38 million, up 5.2 per cent on the previous year, with Australia among the top five importers.
CJ Foods invests in fermentation science and quality research. Locally made kimchi is fermented with CJ Food’s proprietary strain for fermentation stability and flavour. Made in Australia with cabbage grown on farms in Victoria and Queensland, the kimchi is crafted with traditional Korean methods.
This shift supports domestic agriculture while making kimchi more accessible and affordable for everyday Australians.
Kimchi is widely recognised for its nutritional qualities. It contains probiotics that support gut health, along with vitamins, antioxidants and essential minerals. Probiotics such as Lactobacillus contribute to digestive health and strengthen the immune system.
“More and more Australians are searching for foods that support both their wellbeing and their lifestyle, not just options that fill the plate,” said associate professor Alice Lee.
“For many, kimchi is much more than a side dish, it’s a way to nurture gut health and bring vibrant flavour into everyday meals, making it a popular choice among those who care about eating for their long-term health goals.”