숙성 배추김치 미국 마켓 오버뷰 2026

상위 제품

배추김치

HS 코드

200599

최종 업데이트

2026-06-01

서치 및 소싱 팀을 위한 핵심 요약

미국 숙성 배추김치 마켓 인텔리전스 페이지에는 프리미엄 공급업체·제조사 0개가 포함되어 있습니다.
미국에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
미국의 숙성 배추김치에 대해 수출 파트너 기업(제조사 포함) 0개와 수입 파트너 기업 2개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-06-01.

미국의 숙성 배추김치 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

미국의 숙성 배추김치에 대해 수출 파트너 기업 0개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

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

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

연도	물량	금액
2024	69,019,870	110,707,951 USD
2023	69,197,609	104,277,051 USD
2022	63,154,986	96,896,444 USD

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

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

순위	국가	물량	금액
1	캐나다	51,501,183	81,434,738 USD
2	멕시코	4,301,753	8,146,432 USD
3	파나마	1,341,447	2,424,506 USD
4	일본	1,823,543	2,165,259 USD
5	자메이카	1,272,221	2,097,299 USD

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

미국의 숙성 배추김치에 대해 수입 파트너 기업 2개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

숙성 배추김치의 미국 샘플 수입 거래 및 가격 기록

미국의 숙성 배추김치 샘플 수입 거래 2건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

미국의 숙성 배추김치 샘플 수입 거래 단가(일자별): 2026-01-09: 0.60 USD / kg, 2026-01-09: 1.37 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-01-09	FER**** ***** *** ** ******* * *** * *** * ****** * *************** *************** *** ** **** **** ** ***** *******	0.60 USD / kg	(-)	(-)	-
2026-01-09	FER**** ***** *** ** ******* * * * ****** * ********************************* *** ** **** **** ** ******	1.37 USD / kg	(-)	(-)	-

미국 내 상위 숙성 배추김치 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 미국의 숙성 배추김치에 대해 추적되는 전체 수입 파트너 기업 2개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(미국)

최근 수입 거래: 2026-05-01

임직원 규모: 직원 1000명 초과

산업군: 식품 제조식품 포장식음료 서비스업

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장식품 제조

(미국)

최근 수입 거래: 2026-05-01

산업군: 음료 제조식품 제조식품 포장

밸류체인 역할: 유통 / 도매식품 제조물류

미국 수입 파트너 커버리지

2개 기업

수입 파트너 기업 수는 미국의 숙성 배추김치 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 미국에서 활동 중인 숙성 배추김치 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

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

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

연도	물량	금액
2024	378,985,641	752,975,992 USD
2023	340,449,458	683,365,104 USD
2022	341,768,235	826,821,191 USD

미국에 숙성 배추김치를 공급하는 주요 원산지 공급국 (HS 코드 200599) 2024

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

순위	국가	물량	금액
1	중국	150,478,141	193,862,873 USD
2	페루	66,130,568	151,291,330 USD
3	멕시코	33,522,515	78,065,054 USD
4	인도	22,268,981	54,417,249 USD
5	스페인	18,174,210	34,585,613 USD

Classification

Product TypeProcessed Food

Product FormPackaged Fermented Vegetable Product (Refrigerated or Shelf-Stable)

Industry PositionValue-Added Processed Food Product

Market

Fermented cabbage kimchi in the United States is primarily sold as a ready-to-eat product in the refrigerated category, with a smaller shelf-stable pasteurized segment. The market includes domestic manufacturing capacity (e.g., brands citing production facilities in California and New York) alongside import-supplied products subject to FDA import controls. U.S. market access is highly sensitive to FDA preventive controls expectations for ready-to-eat foods, with import detention risks documented via FDA import alerts. Cold-chain execution, fermentation control, and packaging performance (gas management) are critical to preserving product quality and preventing compliance issues.

Market RoleDomestic consumer market with both domestic production and import-supplied products

Domestic RoleSpecialty and mainstream retail ready-to-eat category; also used in foodservice

Specification

Primary VarietyChinese cabbage / Napa cabbage (Brassica pekinensis Rupr.) kimchi

Physical Attributes

Normal colour, flavour, and odour characteristic of kimchi; red colour originating from red pepper is cited as a quality criterion in the Codex standard.
Texture target commonly described in Codex as reasonably firm, crisp, and chewy.

Compositional Metrics

Codex CXS 223-2001 specifies salt (sodium chloride) content of 1.0–4.0% m/m and total acidity (as lactic acid) not more than 1.0% m/m for the standard.
For U.S. regulatory classification contexts involving acidified/low-acid canned foods, FDA references equilibrium pH thresholds (e.g., pH 4.6) and notes that foods stored/distributed/retail under refrigeration are excluded from the acidified foods definition in that inspection guide context.

Packaging

Refrigerated kimchi: intended to be stored under refrigeration throughout distribution and storage (brand-stated guidance).
Shelf-stable kimchi: pasteurized to remain safe at room temperature until opened (brand-stated guidance).
Commercial pack formats in U.S. market examples include glass jars and large plastic tubs (FDA recall notice) and shelf-stable pouches/cans (brand product listings).

Supply Chain

Value Chain

Ingredient sourcing (cabbage and seasoning inputs) → trimming/cutting → salting → washing/rinsing → draining → seasoning mixing → packaging → fermentation (before or after packaging) → refrigerated distribution (for refrigerated products) or pasteurization + ambient distribution (for shelf-stable products).
For imported product, U.S. entry commonly involves FDA Prior Notice submission and FDA/CBP entry review; shipments may be examined/detained/refused if requirements are not met.

Temperature

Fermentation and preservation are described in the Codex standard as occurring via lactic acid production at low temperatures.
Refrigerated kimchi is expected to remain under refrigeration; shelf-stable kimchi may be stored at room temperature until opened (brand-stated guidance).

Atmosphere Control

Kimchi generates gas during fermentation; commercial packaging may incorporate features to manage carbon dioxide release while limiting oxygen ingress (documented as a packaging approach in kimchi brand technical content).

Shelf Life

Brand guidance example: recommended consumption windows are provided for refrigerated vs shelf-stable products, with continued fermentation over time noted for refrigerated kimchi.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighReady-to-eat kimchi shipments can be detained without physical examination (DWPE) if FDA has evidence of insanitary conditions or inadequate preventive controls/GMPs; Import Alert 99-43 explicitly includes ready-to-eat kimchi product codes and cites preventive controls and CGMP deviations as grounds for adulteration findings.Operate under a validated FSMA preventive controls food safety plan (hazard analysis, sanitation/process controls including fermentation parameters, supply-chain controls as needed), maintain robust records, and pre-screen suppliers/manufacturers for DWPE/import-alert status before shipment.

Food Safety HighEnvironmental pathogen control is a documented hazard for ready-to-eat kimchi operations; FDA communications describe Listeria monocytogenes findings tied to kimchi production environments and associated recalls/warning letters.Implement RTE-focused sanitation controls and environmental monitoring (e.g., Listeria spp./L. monocytogenes program), validate fermentation/cold-holding parameters as controls where used, and maintain corrective-action and verification documentation.

Logistics MediumRefrigerated kimchi depends on uninterrupted cold chain for texture and quality, while shelf-stable kimchi relies on effective pasteurization and packaging integrity; temperature abuse or packaging failure can drive quality loss, leakage, or excessive gas expansion and trigger commercial claims or regulatory scrutiny.Use validated cold-chain SOPs (pre-cool, insulated/refrigerated transport, receiving temperature checks) and packaging designed for fermentation gas management; for shelf-stable lines, validate pasteurization and container-closure integrity.

Documentation Gap MediumMissing or inaccurate FDA Prior Notice and entry data can lead to holds or refusal; FDA describes refusal/hold consequences for inadequate prior notice and emphasizes accurate entry transmission for admissibility review.Use a standardized pre-shipment checklist (Prior Notice timing/confirmation, correct manufacturer identifiers, accurate product description/product codes, and complete entry data) and coordinate closely with the customs broker/entry filer.

Standards

BRCGS Global Standard Food Safety
FSSC 22000

FAQ

What are the core U.S. import compliance steps for commercial kimchi shipments?FDA indicates importers generally need to submit Prior Notice before arrival, transmit complete entry data through CBP for FDA review, and ensure the shipment meets U.S. food safety and labeling requirements (including truthful labeling in English). If the product is shelf-stable acidified or low-acid canned food in a hermetically sealed container, FDA also verifies Food Canning Establishment registration and scheduled process filing as applicable. Products or firms listed on FDA import alerts may be detained without physical examination unless the importer can overcome the appearance of a violation.

How do refrigerated and shelf-stable kimchi differ in handling expectations in the U.S. market?Brand guidance commonly distinguishes refrigerated kimchi as needing continuous refrigeration, while shelf-stable kimchi is described as pasteurized and able to be stored at room temperature until opened. This creates different logistics controls (cold chain vs ambient) and, for certain shelf-stable acidified/low-acid canned presentations in hermetically sealed containers, may also trigger FDA food canning establishment registration and scheduled process filing requirements.

What is a high-impact food safety risk for ready-to-eat kimchi operations serving the U.S. market?FDA communications show that ready-to-eat kimchi operations can face significant risk from environmental pathogen contamination (e.g., Listeria monocytogenes), with documented recalls and regulatory actions tied to insanitary conditions and inadequate preventive controls. As a result, sanitation controls, environmental monitoring, and documented preventive controls aligned with FDA’s preventive controls framework are critical.