베트남 숙성 배추김치 가격 및 무역 — 마켓 오버뷰 2026

상위 제품

배추김치

HS 코드

200599

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

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

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

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

베트남의 숙성 배추김치 수출 물량/금액 2년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2023	6,913,270	18,000,351 USD
2022	8,642,160	19,209,140 USD

소싱 진단

베트남산 숙성 배추김치, 우리도 들여올 수 있을까요?

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

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

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

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

숙성 배추김치의 베트남 샘플 수입 거래 및 가격 기록

베트남의 숙성 배추김치 샘플 수입 거래 1건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

베트남의 숙성 배추김치 샘플 수입 거래 단가(일자별): 2025-12-08: 1.00 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2025-12-08	Kim* **** * ****** ****** **** * * * ***** ***** ** * **** ****** * ******* * *	1.00 USD / kg	(-)	(-)	-

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

베트남의 숙성 배추김치 수입 물량/금액 2년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2023	1,465,696	4,010,724 USD
2022	4,274,350	10,436,200 USD

수출 진단

우리 숙성 배추김치, 이 베트남 바이어들에게 팔 수 있을까요?

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

가격 데이터

가려진 베트남 숙성 배추김치 가격, 열어볼까요?

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

Classification

Product TypeProcessed Food

Product FormFermented (typically chilled)

Industry PositionPackaged Processed Food Product

Market

Fermented cabbage kimchi in Vietnam is a processed-food market served by both local manufacturing and imports, with bibigo (CJ CheilJedang) positioned as a leading branded player in modern retail. Vietnam also hosts export-oriented kimchi manufacturing capacity (e.g., CJ’s Long An factory) supplying regional and selected overseas markets.

Market RoleDomestic manufacturing and import-dependent consumer market

Domestic RolePackaged kimchi is marketed as a Korean-style fermented side dish and cooking ingredient, with demand concentrated in modern retail channels.

Market GrowthGrowing (late-2010s to early-2020s)rapid expansion from mid-2010s base (company/media-reported)

SeasonalityYear-round manufacturing; fermentation pace and finished quality are temperature-sensitive.

Specification

Primary VarietyNapa cabbage (baechu) kimchi

Secondary Variety

Cilantro/coriander kimchi variant
Vegetarian kimchi (without fish sauce) variant

Physical Attributes

Spice level and fish sauce aroma can be adjusted for local preference (industry media-reported localization).
Texture/crispness is a marketed quality attribute for branded products (industry media-reported).

Compositional Metrics

Fermentation control often tracks acidity/pH; studies report an ‘optimal’ pH window around 4.0–4.5 can be reached faster at warmer fermentation temperatures than at refrigerated storage temperature.

Supply Chain

Value Chain

Vegetable sourcing → washing/trimming → salting/brining → seasoning → fermentation/aging under temperature control → packaging → cold storage → modern retail distribution

Temperature

Refrigerated storage (e.g., ~4°C) slows fermentation; warmer holding temperatures accelerate fermentation and quality change.

Shelf Life

Shelf-life and taste profile are strongly affected by time–temperature history because fermentation continues post-packaging.

Freight IntensityHigh

Transport ModeSea

Risks

Regulatory Compliance HighNon-compliance with Vietnam’s imported-food safety regime (product self-declaration where applicable, supporting lab test dossiers, and labeling) can trigger tightened inspection with sampling and lead to clearance delays, rework, or rejection for fermented kimchi shipments.Use an importer-ready dossier aligned to Vietnam food safety rules (self-declaration + current lab tests), ensure labeling compliance, and maintain recognized food safety management certification to support eligibility for reduced inspection where applicable.

Food Safety MediumKimchi quality and safety risk increase when time–temperature control fails: warmer storage accelerates fermentation and can push product into over-fermentation or off-quality faster than refrigerated handling.Maintain cold chain end-to-end, validate fermentation targets (e.g., acidity/pH window) and define maximum out-of-temperature exposure in SOPs.

Allergen Labeling MediumKimchi formulations may contain fish/salted seafood; undeclared fish (and related allergens) is a documented recall trigger in kimchi products in regulator alerts and is a plausible cause of market enforcement actions if labeling is incomplete.Implement strict allergen management and label verification (including Vietnamese translation and secondary label controls) for fish/seafood-containing kimchi and seafood-free variants.

Logistics MediumReefer logistics cost spikes and port/cold-chain disruptions can materially affect landed cost and shelf-life for chilled kimchi imports into Vietnam; reliance on a single production base or route can amplify disruption risk.Dual-source (local Vietnam production and/or multiple origin options), pre-book reefer capacity in peak periods, and set buffer inventory and route alternatives for modern trade accounts.

Standards

HACCP
ISO 22000
FSSC 22000
BRC
IFS

FAQ

Is fermented cabbage kimchi produced locally in Vietnam or mainly imported?Both. A major producer (CJ CheilJedang) reports local kimchi manufacturing in Vietnam (including a factory in Long An) supplying Vietnam and export markets, alongside continued availability of imported products.

What are the key Vietnam compliance steps that commonly affect packaged kimchi imports?Vietnam’s framework commonly involves (1) product self-declaration for applicable pre-packaged processed foods with supporting lab test results and (2) state inspection at import under reduced/normal/tightened methods, plus (3) compliance with Vietnam goods-labeling rules for imports circulated domestically.

Can food safety certifications help reduce Vietnam import inspection intensity for packaged kimchi?Yes in principle: Vietnam’s inspection framework describes reduced inspection eligibility conditions that can include recognized food safety management systems (e.g., HACCP/ISO 22000/FSSC 22000/BRC/IFS), subject to the inspecting authority’s decision and other criteria.

Why do seafood-free or vegetarian kimchi variants matter in the Vietnam market?Industry reporting on the Vietnam market highlights localized product lines, including vegetarian kimchi without fish sauce, positioned for consumers who avoid animal-based ingredients for religious or dietary reasons.