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Tradition of Making Kimchi

Language: Pluringual

Kimchi is a dish made with various vegetables, including wild greens, as well as spices, fruit, meat, fish or fermented seafood before undergoing lactic fermentation. It is served for daily meals and special occasions. Although differences in climatic conditions and preferences result in variations in recipes, kimchi-making is a custom nationwide. Bearers and practitioners of the element are mainly women. However, when preparing large quantities for winter, family members, neighbours or other members of the community contribute enhancing social cohesion.

on this subject: Nomination file / Dossier de candidature

Topics and Tags
Place/region: Democratic People's Republic of Korea, Asia and the Pacific
Series: 2015 inscriptions on the Representative List
Type: Documentary
Production and personalities:
Director: Ko Gyong Gum
Publisher: National Cultural Property Information Technology Exchange Agency
Published in:
Rights: National Cultural Property Information Technology Exchange Agency

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Original: DVD
Location: EV only
UMVS reference: HQFS-CLTICH-RL-2015-0106300005
Source ref.: DOC:0106300005; CAND:01063
Rights holder: UNESCO; National Cultural Property Information Technology Exchange Agency