Pulmuone is continuing its growth in the U.S. kimchi market by exporting 'Korean Kimchi' produced in Iksan, North Jeolla Province.
According to Pulmuone, the kimchi sales of its U.S. subsidiary increased by 12.3% in the first half of this year compared to the same period last year. This growth is attributed to the mention of kimchi in the U.S. government's dietary guidelines announced in January, along with a strategy of diversifying product lines and expanding distribution channels.
Pulmuone maintains its strategy of exporting authentic kimchi made at its global kimchi factory in Iksan instead of producing locally. A unique 'Kimjang Cool System' is employed to preserve optimal fermentation during long-distance distribution.
The product lineup has also diversified from primarily vegan napa cabbage kimchi to include traditional salted seafood kimchi, food service-specific kimchi, and private label products for major natural markets.
Local marketing efforts are ongoing. At the '2026 Natural Products Expo' held in March, Pulmuone collaborated with Chef Edward Lee to showcase dishes featuring kimchi. Since 2021, the company has hosted the 'Korean Heritage Night' event twice a year in partnership with the Montgomery Biscuits minor league baseball team to engage with local consumers.
Pulmuone plans to expand its presence in major retail chains while also introducing localized sauce products such as kimchi hot sauce and seasonings.
Joo Gil-soo, CEO of Pulmuone's U.S. subsidiary, stated, "Interest in kimchi has increased significantly since the U.S. government's dietary guidelines were announced. We will continue to diversify our product lineup and expand new distribution channels to solidify our position in the U.S. kimchi market."
* This article has been translated by AI.
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