Isn't 70% of the kimchi in restaurants made from Chinese ingredients?

Based on my experience at the restaurants I visit, it feels like 80% is Chinese-made.
The restaurant owners say they make the remaining 20% themselves...
I don't think I've seen many restaurants that actually buy domestic Korean kimchi.
Since I don't visit high-end restaurants often, I set the title at 70%.
Even if it's not strictly "Chinese kimchi," if you include domestic kimchi that uses Chinese chili powder and garlic, it would be a very wide range.
I buy decent domestic kimchi for my home, but restaurants just can't do that.
Sigh...
How should I put it about the Chinese...
They feel like people from another world.
What are we supposed to do when they play tricks like this with food?
I wonder if they even carry out proper punishments within China.
Shouldn't they be sentenced to death?