For many Hong Kong travellers, a trip to South Korea is incomplete without bringing back a jar of authentic, tangy kimchi. However, a surprising travel pitfall has emerged: according to Incheon International Airport’s 2024 data, security personnel confiscated over 10 tonnes of the fermented cabbage staple, making it one of the most frequently seized prohibited items. The issue stems not from the food itself, but from international liquid restrictions on carry-on luggage. This article explains why kimchi gets flagged, shares three expert-backed strategies to avoid confiscation, and outlines how to legally transport this beloved souvenir back to Hong Kong.
The Liquid Rule That Trips Up Travellers
Despite its solid appearance, kimchi is classified under international aviation security rules as a liquid or gel-like substance when packaged in jars or sealed bags. The reason? Its fermentation brine and seasoning paste often exceed the standard 100-millilitre limit allowed in carry-on luggage. As a result, travellers attempting to board flights with homemade or store-bought kimchi frequently face rejection at security gates, with Incheon Airport reporting a staggering 10.7 tonnes of kimchi confiscated in 2024 alone. Notably, the airport does not destroy these items; instead, they are donated to local community welfare centres, turning a travel headache into a charitable contribution.
Three Proven Ways to Bring Kimchi to Hong Kong
If you want to share the authentic taste of Korea with friends and family, following these steps will ensure your kimchi arrives safely and legally:
- Choose Checked Luggage – The simplest and most reliable method is to pack kimchi in your checked suitcase. Use a sturdy, leak-proof plastic container with a secure seal to prevent any spillage. While glass jars are common, they are prone to breaking under pressure, so wrap them carefully in clothing or bubble wrap to avoid mess and damage.
- Declare Large Quantities – If you plan to bring back more than a personal amount—such as multiple jars—you must declare the items to Hong Kong Customs upon arrival. This allows the Agriculture, Fisheries and Conservation Department to conduct necessary inspections.
- Submit to Quarantine Checks – Because traditional kimchi often contains seafood ingredients like salted shrimp (saeujeot) and fish sauce, it may require additional quarantine examination. Be prepared for delays and always consult the latest regulations from Hong Kong’s food import authorities before your trip.
Broader Implications for Hong Kong Food Lovers
This incident highlights a common oversight among travellers: the intersection of food culture and aviation security. As Hongkongers continue to explore global culinary scenes, understanding import regulations becomes crucial—not just for kimchi, but for other fermented or liquid-based foods. The confiscation data also underscores how airport authorities are increasingly scrutinising carry-on items that may seem harmless but violate safety rules.
For future trips, consider purchasing vacuum-sealed, shelf-stable kimchi from airport duty-free shops after passing security, or opt for freeze-dried versions that are not subject to liquid restrictions. Alternatively, explore other Korean souvenirs such as seaweed snacks, instant noodle varieties, or traditional teas that pose no transportation issues.
Next Steps for Savvy Travellers
Before your next flight from Incheon, review the latest guidelines from both Korean and Hong Kong customs. The Seoul airport’s proactive donation programme offers a silver lining, but the best takeaway is to plan ahead. By adhering to these three strategies, you can enjoy the flavours of Korea without the risk of having your prized souvenir confiscated. For more travel tips and Hong Kong food insights, stay tuned to Lolleroll’s latest articles.