Walkerhill Kimchi export hits 27 tons sold in U.S.

Walkerhill Kimchi export is showing rapid growth in the United States, with 27 tons sold within two months of entering the market. Walkerhill Hotel & Resort (CEO Mongju Hyun) began exporting kimchi (traditional Korean fermented vegetable dish) in September, becoming the first hotel in the industry to do so based on Korea International Trade Association (KITA) standards. The company is now preparing its third shipment to meet rising demand.

The upcoming third shipment totals 15 tons—10 tons of baechu kimchi (napa cabbage kimchi) and 5 tons of chonggak kimchi (young radish kimchi). Walkerhill plans to expand supply as distribution reaches additional regions.

“Walkerhill Hotel Kimchi” is produced using a brine-soaking method that maintains seasonal salt levels and temperature, ensuring stems and leaves are evenly seasoned with a crisp texture. The seasoning is mixed with freshly cooked chapssaljuk (glutinous rice porridge), inspired by traditional practices, and uses carefully selected Korean chili pepper flakes for bright color and deep flavor.

With domestic demand also increasing, Walkerhill plans to export its premium line, Supex Kimchi, early next year.

The brand Walkerhill Hotel Kimchi saw strong results immediately after entering the U.S. market. The first shipment of 7 tons, which arrived in September, sold quickly through LA Korean markets, where most of the inventory moved soon after arrival.

According to the company, the second shipment—about 10 tons, sent in late October—also sold rapidly, with more than half purchased over the first weekend after arrival.

Distribution has now expanded nationwide to New Jersey, Georgia, Seattle, San Francisco, and Texas, and the kimchi is also available through the online Asian-food platform Weee.

BY EUNYOUNG LEE
[lee.eunyoung6@koreadaily.com]