Shrimp paste, the hidden pitfall of kimchi-making season, has surged over 30% from last year

With the kimchi-making season approaching, shrimp paste prices have jumped more than 30% from last year, emerging as a new burden on kimchi-season costs. With prices reaching around 19,000 won per kilogram, shoppers gathered in front of tents at a shrimp paste festival held by a district office in Seoul despite the rain. Vendors continue selling at customers' request even as wholesale prices climb.

The price hike stems from reduced supply. Production from January to August this year came in at 9,500 tons, down 3.5% from last year, driving up wholesale prices. The price of anchovy fish sauce, another key kimchi seasoning, also rose about 3% from last year to the 6,200-won range per kilogram.

Cabbage and radish prices, however, have fallen. A head of cabbage cost 5,560 won, 10.3% lower than last year, while a radish also dropped 7% to 2,260 won. Green onions and ginger, also used in kimchi seasoning, are cheaper than last year as well.

While vegetable prices have stabilized, the rise in jeotgal (salted seafood) prices due to reduced production remains a burden on kimchi-season costs.