터키 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

2026-10-06

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: 2026-10-06.

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

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

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

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

연도	물량	금액
2024	80,835,401	155,589,398 USD
2023	59,518,480	117,553,308 USD
2022	54,059,125	88,804,163 USD

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

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

순위	국가	물량	금액
1	독일	16,080,266	40,227,650 USD
2	이집트	12,188,990	14,699,446 USD
3	미국	6,291,315	13,008,038 USD
4	영국	3,537,698	9,260,358 USD
5	팔레스타인	7,906,071	9,015,448 USD

소싱 진단

터키산 배추김치, 우리도 들여올 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

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

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

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

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

연도	물량	금액
2024	1,361,817	4,113,620 USD
2023	1,293,959	3,901,452 USD
2022	820,023	2,360,267 USD

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

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

순위	국가	물량	금액
1	네덜란드	259,833	647,902 USD
2	이탈리아	107,918	609,060 USD
3	페루	176,554	600,374 USD
4	이집트	303,439	454,150 USD
5	중국	113,777	335,646 USD

수출 진단

우리 배추김치, 이 터키 바이어들에게 팔 수 있을까요?

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

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

터키 배추김치 가격, 어디까지 필요하세요?

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

Classification

Product TypeProcessed Food

Product FormChilled fermented (refrigerated)

Industry PositionValue-Added Fermented Vegetable Product

Market

Cabbage kimchi in Türkiye is a niche, chilled fermented-vegetable product consumed via Korean/Asian cuisine foodservice and specialty retail, with online marketplaces showing both imported Korean brands and domestically produced options. Market access and continuity depend heavily on Turkish Food Codex compliance for labeling/consumer information and on official controls for food safety. The Turkish Food Codex Microbiological Criteria Regulation (published in the Official Gazette on 13 February 2025) heightens the practical importance of microbiological conformity for ready-to-eat foods, making pre-shipment hygiene controls and cold-chain discipline critical. Because kimchi continues fermenting during distribution, temperature and packaging management materially affect product stability and customer acceptance.

Market RoleImport-dependent niche consumer market with emerging domestic production

Domestic RoleSpecialty ethnic/fermented food product primarily for domestic consumption

Market Growth

SeasonalityYear-round availability, with supply shaped more by import logistics and refrigerated distribution than by agricultural seasonality.

Specification

Primary VarietyChinese/Napa cabbage-based kimchi (Brassica pekinensis / Brassica rapa subsp. pekinensis) style

Physical Attributes

Chilled fermented cabbage in a seasoned paste/brine; texture expected to remain crisp and not mushy
Active fermentation can generate gas; packaging and handling should account for pressure build-up

Compositional Metrics

Acidity/pH evolves during lactic fermentation; product profile and stability depend on fermentation temperature and time
Salt level is a key preservation and texture parameter (formulation dependent)

Packaging

Retail packs in glass jars and sealed tubs/pouches are common in Türkiye’s e-commerce listings
Clear cold-chain storage instruction (refrigerated) is important for product stability

Supply Chain

Value Chain

Producer (domestic or foreign) → fermentation and packaging → refrigerated transport → Turkish importer/retailer → chilled distribution to consumers and foodservice

Temperature

Maintain refrigerated storage/transport to slow fermentation and preserve texture and flavor stability
Temperature abuse can accelerate fermentation, increase gas formation, and raise leak/returns risk

Atmosphere Control

Packaging must manage fermentation gases (headspace and seal integrity); avoid overfilling and weak closures

Shelf Life

Flavor and acidity change over time even under refrigeration; shelf-life management must reflect continuing fermentation dynamics
Cold-chain breaks can materially shorten usable shelf life and increase consumer complaints

Freight IntensityMedium

Transport ModeSea

Risks

Food Safety HighMicrobiological non-compliance for ready-to-eat fermented vegetables can block or disrupt Türkiye market access via border holds, destruction/return, or post-market actions; Türkiye has a dedicated Turkish Food Codex Microbiological Criteria Regulation published in the Official Gazette (13 February 2025).Align HACCP/PRPs to ready-to-eat fermented foods; validate fermentation controls (salt, time, temperature); implement pre-shipment microbiological testing aligned to Turkish criteria and maintain cold-chain verification through distribution.

Regulatory Compliance MediumLabeling/consumer information errors (e.g., missing Turkish-language required information or incomplete allergen declarations such as fish/seafood or soy when used) can trigger enforcement action or commercial rejection; labeling rules have been actively amended and clarified.Use a Türkiye-specific label compliance checklist; obtain importer sign-off on Turkish label artwork before printing; maintain a controlled translation and allergen verification workflow.

Logistics MediumChilled logistics failure (temperature abuse, delayed last-mile delivery, or inadequate packaging) can accelerate fermentation, increase gas/pressure, cause leakage, and drive high return rates in e-commerce channels.Use validated insulated packaging for last-mile, define max transit time, add cold-chain KPIs with carriers, and set conservative best-before dates tied to real distribution temperature profiles.

Documentation Gap LowInconsistent product specification files (ingredients, additives, process description) between exporter, importer, and label can create avoidable clearance delays and retailer delisting risk.Maintain a single master spec (ingredients, allergens, additives, storage, shelf life) with version control and ensure it matches label and shipping documents.

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS Food Safety

FAQ

Which Turkey-specific regulations most directly affect cabbage kimchi market access?Two high-impact areas are (1) Turkish Food Codex rules on labeling and consumer information (including amendments published in the Official Gazette on 6 April 2024, as communicated by the Ministry of Agriculture and Forestry) and (2) the Turkish Food Codex Microbiological Criteria Regulation published in the Official Gazette on 13 February 2025, which is critical for ready-to-eat chilled foods like kimchi.

Why is cold-chain control a major commercial risk for kimchi in Türkiye?Kimchi continues to ferment after packaging, and warmer temperatures speed up fermentation and gas formation. In Türkiye’s e-commerce and retail channels, this can lead to leaking packages, off-flavor drift, and high return rates, so refrigerated storage/transport and packaging fit-for-fermentation are essential.

Is Halal certification required to sell kimchi in Türkiye?It depends on the buyer and channel. Some customers may request Halal certification, especially if the kimchi contains fermented seafood ingredients or other processing aids they want reviewed; Türkiye’s halal accreditation framework (HAK) provides a reference point for accredited halal conformity assessment.