Kimchi, once a humble staple of Korean households served at family dinners, has transformed into a billion-dollar global food phenomenon. CJ Foods Oceania CEO, Eugene Cha-Navarro, discusses the rise in popularity, and its impact on the Australian market.
Originally prepared in large batches during “kimjang,” a seasonal ritual where families gather to ferment vegetables for the winter is now stocked in supermarkets globally. Few dishes hold as much cultural weight or nutritional power as kimchi, which is now being touted as Australia’s next superfood staple.
In 2024, the global kimchi market was valued at $6.9 billion, and it's projected to reach almost $10 billion by 2034, growing at 6.1 per cent per year. In the same year, kimchi exports from Korea hit a record A$251.38 million, up 5.2 per cent year-on-year, with Australia proudly ranking among the top five importers.
The globalisation of Korean culture, the rise of K-pop, K-dramas, and Korean cinema has helped drive this phenomenon, making kimchi a global category.
We’re seeing kimchi pop up in places we never imagined: tucked into tacos in Los Angeles, layered on burgers in Berlin, and folded into sourdough sandwiches in Melbourne.
Kimchi has a reputation as a superfood in every sense of the word. It’s packed with probiotics that support gut health, rich in vitamins, and loaded with antioxidants and essential minerals. Probiotics, beneficial bacteria like Lactobacillus, support digestive health and bolster the immune system.
Professor Jayashree Arcot from the University of New South Wales, who specialises in food science and nutrition, said the benefits of fermented foods are wide-ranging.
“Kimchi is more than just a fermented food as it is now seen as having nutritional and nutraceutical potential. The vegetables and other ingredients added during fermentation enhance its probiotic functionality and immune properties and has the potential to improve gut health and overall well-being.”
For Australians focused on wellness and whole foods, kimchi offers the perfect intersection of taste and nutrition. Kimchi and avocado toast for breakfast with a probiotic boost is just one example of how Australians are incorporating the fermented superfood into their everyday diet.
Associate Professor Alice Lee, Food & Health expert specialising in Food Chemistry and Food Safety (with a focus on food allergy), said consumer awareness of functional foods was accelerating the trend.
“More and more Australians are searching for foods that support both their wellbeing and their lifestyle, not just options that fill the plate. 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,” she said.
CJ Foods has had a front-row seat to this transformation. We’ve watched kimchi leap from the margins of Korean cuisine into the mainstream.
Working to reinforce the value of kimchi on the global stage, CJ Foods invests continuously in fermentation science and quality research. In particular, locally made bibigo Kimchi is fermented with CJ Food’s proprietary strain, which enhances fermentation stability and flavour.
Made in Australia with napa cabbage grown on farms in Victoria and Queensland, bibigo’s kimchi is crafted with traditional Korean methods, bibigo’s signature seasoning and patented probiotic.
This shift not only supports domestic agriculture but also makes kimchi more accessible and affordable for everyday Australians. We often say our food is born in Korea and made in Australia, and this a great example of bringing Korean soul to Australian tables.
Health-conscious Australians are increasingly turning to the spicy, sour, umami flavours of Korean kimchi to liven up their already nutritious meals, enjoying kimchi in sandwiches, salads, and even on their morning toast. It’s thrilling to see tradition evolve into something so versatile and modern.
We believe that kimchi’s journey from side dish to superstar is only just beginning.
Kimchi has always been part of my culture, but it’s exciting to see it embraced in Australia in such a natural way. In a country that prides itself on fresh produce and culinary innovation, kimchi is more than a trend, it’s a tradition worth adopting.
For more information, visit cjfoods.com.au.
