Source: UNESCO Intangible Cultural Heritage
Annual Kimchi Festival in Namsangol Traditional Village offering pickled vegetable Kimchi dishes, Kimchi making methods and intriguing folk events. Thanks to JH of South Korea.
South Korea - Kimjang, making and sharing kimch
"Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It 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. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature. Preparation follows a yearly cycle. In spring, households procure shrimp, anchovy and other seafood for salting and fermenting. In summer, they buy sea salt for the brine. In late summer, red chilli peppers are dried and ground into powder. Late autumn is Kimjang season, when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. Housewives monitor weather forecasts to determine the most favourable date and temperature for preparing kimchi. Innovative skills and creative ideas are shared and accumulated during the custom of exchanging kimchi among households. There are regional differences, and the specific methods and ingredients used in Kimjang are considered an important family heritage, typically transmitted from a mother-in-law to her newly married daughter-in-law."
Source: UNESCO Intangible Cultural Heritage
Annual Kimchi Festival in Namsangol Traditional Village offering pickled vegetable Kimchi dishes, Kimchi making methods and intriguing folk events. Thanks to JH of South Korea.
Source: UNESCO Intangible Cultural Heritage
Annual Kimchi Festival in Namsangol Traditional Village offering pickled vegetable Kimchi dishes, Kimchi making methods and intriguing folk events. Thanks to JH of South Korea.
