Is Korea the New Cabbage Patch?

Every meal in Korea that I ate had kimchi.  Every meal.  

I wonder how much cabbage this country consumes  in a year!  

Kimchi consists of the following ingredients:  

(1) Vegetables - Usually cabbage but can be supplemented with eggplant, cucumber, chili pepper leaves, mustard leaf, carrot, turnip, dropwort, or sweet potato

(2) Meat or Fish - Flatfish, oyster, chicken, or abalone

(3) Grains - Sticky rice, malted rice, barley, or flour 

(4) Spices - Green onion, garlic, powdered chili pepper, black pepper, onions

(5) Condiments - Salt, soy sauce, vinegar, sesame oil, sesame seeds, taffy

(6) Fish Paste - Salted shrimp paste, salted anchovy paste, salted clam paste, and others 

To make one recipe of Kimchi that fills an entire Kimchi pot, it requires around 100-200 cabbages.  That is only for personal use and does not include commercial production.  In 1997, commercial production estimated an output of approximately 408,000 tons of  kimchi products.

Because of the increasingly urban lifestyle, Koreans shifted from home-made kimchi to processed or bottled kimchi.  The Ministry of Health & Welfare conducted a national survey in 1998 that showed an increase of processed vegetable consumption from 80g per day (1969) to  284g per day (1998).        

If that consumption is still true to day, with a population of 48M, then Koreans eat 13.6B grams of  kimchi per day.  That's a lot of cabbage!