인도 배추김치 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

숙성 배추김치, 순한 배추김치, 매운 배추김치, 전통 배추김치

파생 제품

볶음김치

원재료

신선 배추

HS 코드

200599

최종 업데이트

2026-08-19

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-19.

인도의 배추김치 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 인도의 배추김치 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

인도 내 배추김치의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200599)

인도의 배추김치 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	17,143,884	39,874,358 USD
2023	17,503,139	43,316,392 USD
2022	20,297,435	41,966,207 USD

인도에서 수출되는 배추김치의 주요 수출 대상 시장 (HS 코드 200599) 2024

2024년 기준, 인도발 배추김치 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	미국	10,727,770	25,947,110.907 USD
2	캐나다	1,272,590	3,253,954.073 USD
3	영국	1,228,116	3,022,474.579 USD
4	호주	502,256	1,268,939.709 USD
5	아랍에미리트	589,505	1,149,176.599 USD

소싱 진단

인도산 배추김치, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

인도의 배추김치 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 인도의 배추김치 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

인도 내 배추김치의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200599)

인도의 배추김치 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	527,564	1,331,679 USD
2023	297,797	713,176 USD
2022	375,115	878,797 USD

인도에 배추김치를 공급하는 주요 원산지 공급국 (HS 코드 200599) 2024

2024년 기준, 인도로 배추김치를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	중국	159,849	360,628.817 USD
2	페루	67,723	214,165.292 USD
3	아랍에미리트	140,909	181,005.715 USD
4	대한민국	41,478	110,713.434 USD
5	이탈리아	25,572	105,721.779 USD

수출 진단

우리 배추김치, 이 인도 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 인도 배추김치 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormFermented (Chilled)

Industry PositionProcessed Vegetable Product

Market

Cabbage kimchi in India is a niche, chilled fermented-vegetable product sold mainly through urban gourmet retail and e-commerce channels. Market supply includes domestic producers (e.g., Indian fermentation brands) and imported products, with imports cleared through FSSAI’s Food Import Clearance System (FICS) integrated with Customs ICEGATE under SWIFT. Domestic brands position kimchi as a naturally fermented condiment and offer multiple variants (including vegan-style formulations), while emphasizing “no preservatives” claims. For imported shipments, documentation, labeling conformity, and sampling/testing outcomes are the primary determinants of release (NOC) versus non-conformance actions (NCR).

Market RoleNiche consumer market with both domestic production and imports (imports subject to FSSAI import clearance)

Domestic RoleChilled fermented side-dish/condiment market with domestic brands offering small-batch kimchi variants and selling across major Indian cities and e-commerce channels.

SeasonalityYear-round availability; fermentation/ripening is typically managed at low temperatures for product stability.

Specification

Primary VarietyChinese/Napa cabbage (Brassica pekinensis)

Physical Attributes

Characteristic red colour originating from red pepper (Codex quality criteria).
Texture expectations: reasonably firm, crisp, and chewy (Codex quality criteria).
Taste profile: hot and salty; may also be sour (Codex quality criteria).

Compositional Metrics

Codex compositional references include salt (sodium chloride) content and total acidity (as lactic acid) limits.
Imported products marketed with additive/processing claims should ensure labels match formulation and supporting evidence requirements under FSSAI Advertising & Claims rules.

Packaging

Prepackaged product labeling should identify the product as “Kimchi” and include the style near the name (Codex standard).
For imported packages in India, labels should include importer name/address and FSSAI logo & license number as required under FSSAI Labelling & Display rules.

Supply Chain

Value Chain

Domestic: raw vegetables (napa cabbage) → trimming/cutting → salting/brining → washing/draining → seasoning mix addition → packaging → low-temperature fermentation/ripening → chilled distribution.
Imports: Bill of Entry at ICEGATE → referral to FSSAI FICS → document scrutiny → visual inspection → sampling/testing (risk-based) → NOC issuance (release) or NCR issuance (non-conformance) → importer distribution.

Temperature

Low-temperature fermentation/ripening is referenced in Codex Kimchi standard as part of preservation via lactic acid production.
Chilled chain discipline is critical to prevent uncontrolled fermentation, package swelling, and quality loss during domestic distribution and post-import handling.

Shelf Life

Shelf-life performance depends on maintaining chilled conditions and stable fermentation stage at time of sale; temperature abuse can accelerate souring and gas formation.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighImport clearance failure due to FSSAI non-conformance (document gaps, labeling non-compliance, or adverse test results) can lead to NCR issuance and prevent release; import processing is handled via FICS integrated with ICEGATE under SWIFT with inspection and sampling/testing.Run a pre-shipment compliance checklist aligned to FSSAI FICS document requirements and India labeling rules; pre-validate labels and keep batch/ingredient documentation ready for scrutiny.

Logistics MediumChilled-chain breaks or port/testing delays can accelerate fermentation (souring/gas build-up), causing quality deterioration, package swelling, and higher rejection/returns risk in distribution.Use temperature-monitored cold chain through port storage and last-mile; align shipment timing to minimize dwell time during inspection/testing.

Labelling MediumMisclassification of veg/non-veg status is a material compliance and consumer-trust risk for kimchi because some formulations use animal-origin ingredients (e.g., fermented seafood), while others are vegan-style; imported labels must also include importer details and FSSAI logo/license number.Confirm formulation-derived veg/non-veg status, apply correct symbol, and ensure all India-specific imported-food label elements are present before shipment; use FSSAI-allowed label rectification only for explicitly rectifiable items.

Food Safety MediumKimchi is a fermented product subject to hygiene and microbiological control expectations; failures in sanitation or process control can create non-conformance during inspection/testing.Implement validated sanitation controls and maintain documented fermentation parameters; retain Certificates of Analysis where applicable and ensure lot traceability.

Marketing Claims LowProducts marketed with probiotic/health-related claims may face enforcement risk if claims are not truthful, meaningful, and scientifically substantiated under FSSAI Advertising & Claims rules.Keep claims conservative, evidence-backed, and consistent across label and advertising; maintain supporting data for any nutrition/health claims.

FAQ

Which documents are typically required to clear imported kimchi consignments through FSSAI’s import process?FSSAI’s Food Imports Manual lists a standard document set for food-import applications in FICS, including: Bill of Entry, Country of Origin Certificate, Bill of Lading, FSSAI Import License, Invoice, Packing List, Ingredient List, Product Label, and End Use Declaration.

Can an importer fix certain label issues after the shipment arrives in India?Yes, but only for specific “rectifiable labelling requirements” recognized under FSSAI Import Regulations (as cited by FSSAI FAQs). These include adding the FSSAI logo and license number, name and address of the importer, veg/non-veg logo, and (for proprietary food) category/sub-category with generic name, nature, and composition; other deviations may require pre-submission of labels to FSSAI for review.

If a kimchi product is marketed as vegan in India, what should the business consider?Beyond ensuring the formulation contains no animal-origin ingredients, using the official vegan logo is conditional in India: FSSAI’s Vegan Foods Regulations, 2022 require an approval/endorsement process for the vegan logo before it can be used on packages.