<Anchor> It
is a friendly economy time.
Reporter Han Ji-yeon is also here today (16th).
You don't think the cost of making kimchi this year will be as high as you worried?
<Reporter>
Fortunately, it was investigated that he had calmed down a lot.
First of all, according to the Korea Agro-Fisheries & Food Trade Corporation, as of the last 10 days, it costs less than 221,400 won for kimchi based on 20 heads of cabbage.
The price has dropped by more than 33,000 won, or 13% from two weeks ago.
It fell by more than 22,000 won, down 9.1% from a year ago.
Another research institute, Korea Price Information, found that it cost a little more than this, but the standard is for kimchi for a family of four in the second week of this month.
For a family of four, it takes between 20 and 22 heads of kimchi, and it costs 306,000 won at traditional markets and 356,300 won at large marts.
This is a decrease of 4,000 won and 1,500 won, respectively, compared to the same period last year.
<Anchor>
It must have been largely reflected in the influence of cabbage prices, right?
<Reporter>
Yes.
Due to the influence of heavy rain, there was talk of 'golden cabbage' even in summer, but as fall came, the cultivation area increased and the harvest improved, so the price went down compared to last year.
Just two or three months ago, a head of cabbage cost more than 10,000 won.
Yesterday, it dropped to the early 3,000 won range and even to the 2,500 won range.
On the other hand, the price of radish has risen due to poor growth in the fall, and now you can buy it for about 2,000 won per piece.
The price of red pepper powder, ginger, and salt used in seasonings rose due to rain and typhoons, but the price went down as the government released large-scale stockpiles of ingredients such as garlic and red pepper.
<Anchor>
It is said that everything is going up these days, but it is fortunate that the cost of making kimchi seems to have stabilized.
Then, there must be a lot of people who want to make kimchi now while listening to it normally. When should I do it?
<Reporter> In
general, the optimal time to make kimchi is when the average daily temperature is below 4 degrees and the minimum temperature is below 0 degrees.
Since the temperature varies from region to region, the right time to make kimchi also varies from region to region.
The central region and southern inland areas are expected from late November to early December, the east coast from early to mid-December, and the south coast from late December to early January.
Cabbage also needs to be selected differently depending on the season.
Recently, there is a lot of high-quality highland crop production, and it is supplied at a low price, so it is better to soak it with highland cabbage until November.
After December, it is recommended to make kimchi with southern Chinese cabbage.
<Anchor>
But the price of mackerel has gone up again?
<Reporter>
That's right.
This is because the catch of mackerel has decreased recently, and for two consecutive months in September and October, it decreased by about 60% from a year ago.
If you look at the 10kg wholesale price graph, the topmost graph showing an upward trend in the 60,000 won range is the price for the last 6 days.
It's well above the graph below, which is last year and average year.
Yesterday, it was close to 70,000 won, which is 20,000 won higher than a year ago and 26,000 won higher than normal.
The decrease in catches is due to the change in the migration route of mackerel as the temperature of seawater in Korea has risen, and the number of fishing days has been reduced due to bad weather.
However, if the government recently applies a quota tariff that lowers the 10% tariff to 0% by the end of the year on imported frozen mackerel, mackerel prices are expected to stabilize somewhat.