South Korea’s traditional kimchi is being affected by climate change. Scientists and farmers say that the napa cabbage, which is used to make kimchi, is not growing well because of higher temperatures. Napa cabbage grows best in cool weather and was usually planted in mountain areas where summer temperatures were below 25°C. But now, the rising temperatures are making it hard to grow napa cabbage. Plant expert Lee Young-gyu said napa cabbage needs temperatures between 18 and 21°C. Farmers and kimchi makers are already seeing problems. Even though other vegetables like radish and cucumber can be used for kimchi, cabbage kimchi is still the most popular. Lee Ha-yeon, a Kimchi Master, said that higher temperatures make the central part of the cabbage go bad and the roots become soft. The area of land used to grow napa cabbage is expected to drop from 3,995 hectares to 44 hectares in the next 25 years. More kimchi is being imported from China, and the South Korean government is trying to find solutions by storing kimchi in climate-controlled places and developing new crop varieties.