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kimchi is price inelastic because it is always demanded regardless of price change?

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Would PED would be inelastic for cabbage because it is a primary commodity and widely viewed as a necessity for Koreans?

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Since the price rose the PED is <1 therefore it is inelastic?

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if there is a shortage of quality kimchi will a lot of people buy low quality kimchi or just not buy it at all?

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This article shows us that price for cabbage is inelastic also the stat saying that 95% of the population eats kimchi more than once a day

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This article shows us that price for cabbage is inelastic also the stat saying that 95% of the population eats kimchi more than once a day

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Since cabbage is very wide, it has little/no substitute. Therefore, making the PED<1?

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There have been a shortage of the supply of Kimchi making it not be able to meet the quantity demanded by the entirety of Korea.

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Even though the price dramatically increased, will the quantity demanded for cabbage remain somewhat stable since Kimchi is such a large part of Korean culture?

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Even though the price dramatically increased, will the quantity demanded for cabbage remain somewhat stable since Kimchi is such a large part of Korean culture?

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The change in weather/season is a non price determinant

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The change in weather/season is a non price determinant

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A massive amount of people consume kimchi locally and this decrease in quantity due to the weather was very sudden

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As we read the article, throw questions and connections into this Padlet board. Show me what your are thinking. GO PANTHERS

https://www.theguardian.com/world/2020/oct/22/crisis-fermenting-as-cabbage-shortage-hits-south-koreas-kimchi-culture?CMP=Share_iOSApp_Other

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South Koreans are facing a shortage of a beloved dietary staple after a summer of extreme weather destroyed crops of cabbages - the main ingredient of kimchi.

In what is being described a full-blown crisis, fields of Napa, or Chinese cabbages were wiped out in August and September, when the Korean peninsula was struck by typhoons, floods and landslides, sparking a sudden spike in the vegetable's price.

The damage has left households struggling to find affordable cabbages to turn into the spicy pickle, which accompanies almost every meal in South Korea and has become a popular " superfood " around the globe, from burger fillings to pizza toppings.

The shortage, which has seen prices rise by up to 60%, comes just before the start of the traditional kimchi-making season, when people who prefer to make their own version season cabbages with chilli powder, garlic, and other ingredients before leaving it to ferment.

The communal act of making kimchi, known as kimjang, was added to Unesco's intangible cultural heritage list in 2013.

The UN body said the tradition "forms an essential part of Korean meals, transcending class and regional differences. The collective practice of kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation".

But this year the autumnal rite got off to a slow start after crops were ruined by an unusually long rainy season and three powerful typhoons late this summer.

The cabbage shortfall is also affecting commercial producers, according to Bloomberg, with the country's biggest kimchi maker, Daesang, saying it has been forced to suspend online sales.

Another said it was looking for alternative supplies - possibly from China, a major cabbage exporter - to meet higher demand as more people choose to eat at home during the coronavirus pandemic.

"Cabbage in particular is quite sensitive to climate change and any sort of extreme weather will be detrimental to its output," Kim Dajung, a research fellow at the Korea Rural Economic Institute, told Bloomberg. "While prices are starting to stabilise, uncertainties over price will continue to persist until the kimjang season begins in mid-November."

Kimchi is an indispensable part of the Korean diet, with South Koreans eating more than 2m tonnes every year.

Though it often appears in stews and soups, no meal is considered complete without a side dish of the pungent, fermented cabbage, along with kimchi variations made from daikon radish, cucumber, perilla leaf or other seasonal vegetables.

There are an estimated 200 varieties, from the milder, crunchy version preferred in the north to the more pungent pickle commonly eaten further south.

According to South Korea's cultural heritage administration, about 95% of Koreans eat kimchi more than once a day, storing it in separate fridges to prevent it from tainting other items such as milk. More than 60% percent have it for breakfast, lunch and dinner.

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Crisis fermenting as cabbage shortage hits South Korea's kimchi culture

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South Koreans are facing a shortage of a beloved dietary staple after a summer of extreme weather destroyed crops of cabbages - the main ingredient of kimchi. In what is being described a full-blown crisis, fields of Napa, or Chinese cabbages were wiped out in August and September, when the Korean peninsula was struck by typhoons, floods and landslides, sparking a sudden spike in the vegetable's price.