Kimchi-making becomes intangible heritage in South Korea
The general culture around the popular dish and not just the making and serving of it is recognised by UNESCO
By Kwon Mee-yoo
Kimchi-making, one of the major food cultures of Korea, has been designated as an intangible cultural property.
The Cultural Heritage Administration (CHA) announced Wednesday it had designated kimchi-making as Intangible Cultural Heritage No. 133, after it received preliminary notice in September.
The concept of kimchi-making is broader than “gimjang,” or making and sharing kimchi in Korean, which was inscribed in UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013, along with the tradition in North Korea.
Kimchi-making encompasses the general culture around the fermented dish and regionally specific variants of kimchi.
Kimchi is an inextricable part of Korean cuisine. It is a side dish made from vegetables seasoned and fermented with various condiments such as red pepper powder, garlic and “jeotgal” (salted seafood).