Kimchi is a name for preserved vegetables seasoned with spices and fermented seafood, an essential part of Korean meals. 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 winter. The custom emphasizes the importance of sharing and is a reminder of the need to live in harmony with nature. The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation.
Republic of Korea,
Asia and the Pacific
Series: 2013 inscriptions on the Representative List
Authors and personalities: Park Ik-Chan, director.
Production: Cultural Heritage Administration, producer.
Rights: Cultural Heritage Administration
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