Each year before the onset of winter, large amounts of kimchi are made in preparation for the cold season. This tradition unique to Korea is known as Kimjang, and it was added to the UNESCO’s Intangible Cultural Heritage of Humanity List in 2013. Kimjang is what made it possible for Korean people to enjoy the traditional dish kimchi throughout countless winters, generation after generation.





[Photos supplied by]
1,2,16 Namdo Food Master, Chun Su-bong
3,4,8,17 Terra Madre
5,6,7,14,15 Han Bok-sun Food Culture Institute
9 Korea Yakult
10,11,12,13 Keimyung University Young-mentor