Kimchi no more? Climate change puts South Korea’s beloved cabbage dish at risk
South Korea’s famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the cabbage that is pickled to make the dish is suffering due to rising temperatures.
GANGNEUNG, South Korea — South Korea’s famous kimchi is falling victim to climate change, with scientists, farmers and manufacturers saying the quality and quantity of the napa cabbage that is pickled to make the ubiquitous dish is suffering due to rising temperatures.
Napa cabbage thrives in cooler climates, and is usually planted in mountainous regions where temperatures during the key growing summer season once rarely rose above 25 Celsius (77 Fahrenheit).
Studies show that warmer weather brought about by climate change is now threatening these crops, so much so that South Korea might not be able to grow napa cabbage one day due to the intensifying heat.
“We hope these predictions don’t come to pass,” plant pathologist and virologist Lee Young-gyu said.
A farmer works at the Anbandeogi village's kimchi cabbage field in Gangneung, South Korea, on Aug. 22.Kim Soo-hyeon / Reuters file“Cabbage likes to grow in cool climate and adapts to a very narrow band of temperatures,” Lee said. “The optimal temperatures are between 18 and 21 Celsius.”
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