Korea’s leading kimchi brand bibigo has launched its first-ever locally produced Suitable for Vegans Kimchi range. The expansion reflects growing interest in lighter, plant-based Korean flavours among Australian consumers, particularly in channels where kimchi awareness is steadily increasing.
As more consumers incorporate kimchi into their everyday meals, bibigo has seen rising demand for products made without traditional seafood ingredients. This reflects a desire for the distinctive fermentation-driven flavour of kimchi while aligning with flexitarian and modern eating habits.
“Kimchi is loved for its bold flavour, and we wanted to offer that same experience in a format suitable for vegans,” said Eugene Cha-Navarro, Managing Director and CEO, CJ Foods Oceania.
“Our Suitable for Vegans Kimchi range retains the fermentation flavour and crunchy texture people expect, while preserving the nutritional qualities kimchi is valued for. It brings a traditional favourite into a more modern, trend-forward space – created for both long-time fans and those discovering kimchi for the first time.”
The range
Crafted from fresh vegetables using traditional fermentation methods, the new bibigo Suitable for Vegans Kimchi range is said to offer a “clean, salad-style profile with a crisp, refreshing texture”.
Available at selected specialty grocery retailers across Australia, the range comprises:
- Suitable for Vegans – Traditional Refreshing Style: a modern expression of classic kimchi – garlicky, balanced and refreshingly light, delivering a crisp, clean version of traditional kimchi with a lighter finish.
- Suitable for Vegans Mild – Tomato Blend: acontemporary twist blending tomato for subtle sweetness and natural umami, designed for a softer and more approachable flavour experience.
Both products are said to pair effortlessly with salads, grain bowls, wraps and simple everyday dishes, adding brightness and depth without overpowering flavours.
Kimchi growth
Few dishes hold as much cultural weight or nutritional power as kimchi, which is being touted as Australia’s next superfood staple. In 2024, the global kimchi market was valued at $6.9 billion, and it’s projected to reach almost $10 billion by 2034, growing at 6.1 per cent per year.
The globalisation of Korean culture, the rise of K-pop, K-dramas, and Korean cinema has helped drive this phenomenon, making kimchi a global category.
