North Korea’s annual kimchi-making season has arrived in northern provinces. Most ordinary families cannot afford basic ingredients now. Only wealthy entrepreneurs continue the practice currently. Economic hardships prevent traditional winter preparations.
Ryanggang province typically begins kimchi production early. Winter arrives sooner in these northern regions. Consequently, families normally start around October 25. Unfortunately, this cultural tradition fades increasingly each year. Pandemic impacts accelerated this concerning trend.
Previously, neighborhoods bustled with kimchi preparation activities. Families would fill numerous jars with fermented cabbage. Now, most households struggle for daily survival. Basic sustenance concerns override seasonal customs.
Market prices have skyrocketed dramatically recently. Chili powder costs three times more than rice. Cabbages and radishes became luxury items. Thus, this cultural tradition fades from economic reality. Currency fluctuations worsen the situation.
Wealthy residents maintain some kimchi production. Approximately five of thirty families participate. They add expensive fish to their seasonings. Most people simply salt available vegetables.
Workplaces previously provided affordable vegetables. That support system disappeared completely. Consequently, this cultural tradition fades from community life. Collective kimchi-making becomes rare sight.
Poor families salvage discarded vegetable parts. They create soups from leaves and stems. Even these scraps become valuable resources. Therefore, this cultural tradition fades into memory. Survival strategies replace cultural practices.
The situation reflects broader economic collapse. International sanctions impact daily life deeply. This cultural tradition fades from national identity. North Korea’s food crisis intensifies steadily.
