How has the non-consumption rate of kimchi changed between 2010 and 2024?

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South Korean Kimchi Non-Consumption Rate Has Increased Significantly Since 2010

The proportion of South Koreans who did not consume kimchi within a 24-hour period has more than doubled between 2010 and 2024, rising from 11.7 per cent to 22.7 per cent. This trend is observed across both genders and is particularly pronounced among younger adults, indicating a notable shift in dietary habits despite the global rise in kimchi's popularity.
Overall Increase in Non-Consumption

Data from a joint study based on the Korea National Health and Nutrition Examination Survey reveals a substantial jump in the number of South Koreans foregoing kimchi. In 2010, 11.7 per cent of the population reported not eating kimchi in the preceding 24 hours, a figure that escalated to 22.7 per cent by 2024. This doubling of the non-consumption rate points to a significant alteration in the dietary landscape of the nation.
Gender-Specific Trends in Non-Consumption

Both male and female populations have seen an increase in kimchi non-consumption. Among men, the rate of not eating kimchi within 24 hours rose from 10.2 per cent in 2010 to 20.6 per cent in 2024. Similarly, for women, the non-consumption rate climbed from 13.1 per cent to 24.8 per cent over the same period, indicating that this dietary shift is affecting both genders, with women showing a slightly higher non-consumption rate in 2024.
Decline in Kimchi Consumption as a Side Dish Among Young Adults

The consumption of kimchi specifically as a side dish has notably decreased, especially among individuals aged 20 to 39. In 2010, 82 per cent of this age group reported eating kimchi as a side dish, but this figure dropped to 66 per cent by 2024. This suggests a move away from traditional meal structures where kimchi served as a standard accompaniment.
Shifting Usage of Kimchi and Socioeconomic Influences

While consumption as a side dish has declined, there is an observed increase in the use of kimchi as an ingredient in other cooked dishes, such as kimchi jjigae (stew). The research also highlighted socioeconomic factors influencing kimchi intake, with individuals in the lowest income bracket demonstrating a higher rate of kimchi consumption compared to those in the highest income bracket.

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How has the non-consumption rate of kimchi changed between 2010 and 2024?

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