Kimjang goes global: The universal appeal of kimchi
Date Nov 11, 2024
Kimjang is the Korean tradition of making a big batch of kimchi to last through the long, cold winter. (Photo courtesy of Shutterstock)
With kimjang season upon us, households across Korea are preparing to make kimchi together. This beloved custom was designated a UNESCO Intangible Cultural Heritage in 2013 for exemplifying the preservation and transmission of traditional knowledge, fostering social bonds and demonstrating sustainable food culture practices. The tradition transcends regions and social classes, uniting Koreans in a collective effort that embodies the country’s community spirit.
The uniquely Korean practice of communal kimchi-making was registered as a UNESCO Intangible Cultural Heritage of Humanity in 2013. (Photo courtesy of Shutterstock)
The families and neighbors who gather to prepare kimchi each contribute their own methods and preferences passed down through generations. The occasion often involves eating bossam (wraps of kimchi and boiled pork), a cherished custom that adds warmth and conviviality to the daylong process, transforming the simple act of preserving vegetables into a meaningful shared experience filled with food, conversation and connection.
Experts believe there are as many as 200 different kinds of kimchi. Northern regions produce kimchi that is spicier and less salty, and this helps it last through the long winter. Southern areas have bolder, saltier versions suited to warmer climates, which require slower fermentation. Some of the most well-known types are baechu (cabbage) kimchi, kkakdugi (diced radish kimchi) and non-spicy white kimchi such as dongchimi (radish kimchi in water).
The uniquely Korean practice of communal kimchi-making was registered as a UNESCO Intangible Cultural Heritage of Humanity in 2013. (Photo courtesy of Shutterstock)
The rich diversity of regional styles has helped fuel kimchi’s international appeal. In a recent survey, 40.2 percent of respondents in 18 cities around the world said “kimchi” when asked, “What image comes to mind about Korean food?” This prominence has translated into remarkable market success, with kimchi exports reaching US$156 million in 2023, an 11 percent increase from 2022, and the dish being sold in 97 countries. Notably, regions that officially celebrate Kimchi Day have seen particularly robust growth, with exports increasing at three times the overall rate.
Kimchi has been celebrated by the international press for its versatility. CNN recently featured kimchi mandu in a list of the world’s 35 best dumplings, noting how they differ from Chinese and Japanese varieties and drawing parallels to Central Asian manti. The Hindustan Times has highlighted kimchi’s trendiness on social media and showcased different types of kimchi and fusion recipes. Major media outlets have praised its adaptability, mentioning creative innovations like kimchi-flavored snacks.
Kimchi is made from green onions, radish, cucumber and other ingredients. (Photo courtesy of Image Today)
In recognition of kimchi’s global impact, former Argentine Senator Magdalena Solari Quintana, who helped establish the first national Kimchi Day outside of Korea, has been named Global Ambassador for Kimchi and Low-Carbon Diet by the Korea Agro-Fisheries & Food Trade Corporation. The spread of Kimchi Day celebrations – officially observed on November 22 – shows that international institutional support for kimchi culture is growing.
Kimchi has been embraced worldwide because it serves as a delicious, versatile food while also symbolizing cultural pride, health consciousness and sustainable practices. As kimjang season peaks around Kimchi Day, the global community will celebrate this shared culinary heritage that bridges centuries of tradition and contemporary innovation. Kimchi proves that it’s possible for a dish to maintain cultural roots while also fostering creativity and international connections.
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