Intangible Cultural Heritage
Tradition of kimchi-making in the Democratic People's Republic of Korea
Kimchi is a vegetable dish made by seasoning various vegetables or wild edible greens with spices fruit meat fish or fermented seafood before they undergo lactic fermentation The tradition of kimchimaking has hundreds of variants It is served daily but also on special occasions such as weddings holidays birthday parties memorial services and State banquets Although differences in local climatic conditions and household preferences and customs result in variations in ingredients and recipes kimchimaking is a common custom nationwide Kimchimaking is mainly transmitted from mothers to daughters or mothersinlaw to daughtersinlaw or orally among housewives Kimchirelated knowledge and skills are also transferred among neighbours relatives or other members of the society who work collectively sharing knowhow and materials to prepare large quantities of kimchi for the winter months This activity known as kimjang boosts cooperation among families villages and communities contributing to social cohesion Kimchimaking brings to the bearers a sense of joy and pride as well as respect for the natural environment encouraging them to lead their lives in harmony with nature
Democratic People's Republic of Korea -