External Content

The following content is sourced from external partners. We cannot guarantee that it is suitable for the visually or hearing impaired.

People take part in the Seoul Kimchi Festival in central Seoul, South Korea, November 3, 2017. REUTERS/Kim Hong-Ji

(reuters_tickers)

By Jiwon Choi and Minwoo Park

SEOUL (Reuters) - Plunging their pink-gloved hands into cartons of cabbages, and slathering the vegetables with a bright-red sauce, more than 2,300 people on Friday got to grips with making the spicy, fermented Korean staple of kimchi.

About 60 tons of kimchi, which is made with salted cabbage doused in a spicy chili paste, and flavoured with garlic, ginger, fish sauce and fermented seafood, among other things, were prepared on the first day of the Seoul Kimchi Festival.

An acquired taste for foreigners, kimchi is traditionally eaten as a side dish at every meal. South Koreans consumed about 1.85 million tonnes of kimchi in 2016, according to the World Institute of Kimchi.

The U.N. Educational, Scientific and Cultural Organization added the art of making and sharing of kimchi to its Intangible Cultural Heritage list in 2013.

Those taking part in the festival agreed that it was a good learning experience.

"We don't really get much chance to make kimchi usually, so through this opportunity, I have come to understand how much effort our mothers and grandmothers put into making kimchi", said 18-year-old student Jeung Ji-hun.

Organisers aim to make a total of 120 tons of kimchi over the three-day event, which will be distributed to needy households across Seoul.

"This kimchi, along with our warm hearts, will be shared with our neighbours in need of help," said festival director Shin Myung-ki.

(Reporting by Jiwon Choi and Minwoo Park, Writing by Karishma Singh; Editing by Nick Macfie)

Neuer Inhalt

Horizontal Line


swissinfo EN

Teaser Join us on Facebook!

Join us on Facebook!

subscription form

Form for signing up for free newsletter.

Sign up for our free newsletters and get the top stories delivered to your inbox.








Click here to see more newsletters

Reuters