The article discusses the price prospects for key vegetables used in Korean cuisine, particularly garlic and dried red pepper, during the kimchi season. Despite a decrease in production, the prices for these items are expected to remain flat due to the release of government stockpiles. On the other hand, green onions and chives are expected to maintain normal prices or show a slight decrease, owing to increased shipments and sluggish consumption. The article highlights the efforts to stabilize the supply-demand and the impact of increased cultivation areas on price levels and market conditions for these vegetables.