Kimchi making is a time-honored cultural tradition in Korea that has been practiced nationwide regardless of social, economic, or geographical distinctions. Kimchi, or fermented vegetables, is considered an essential element in a Korean meal and is known worldwide as the definitive form of Korean food.

The practice of kimchi making is an indispensable element of Korean culture and embodies a spirit of collaboration and sharing. It has served as a cultural mechanism through which an individual could develop a sense of belonging to—for example—a clan, neighborhood, or other community and establish an identity as a member.

Kimchi making takes place on a large scale in early winter. This seasonal kimchi-making practice, or kimjang, demonstrates traditional knowledge about the harmony between humanity and nature, as well as reflecting various traditional social virtues such as collaboration, sharing, and solidarity. Kimjang is still actively being practiced in the present.

The generational transmission of kimchi making mainly occurred among female members of a family based on personal experience and traditional knowledge. Today, kimchi making takes advantage of scientific methods as well, and its practitioners not only include male members of the public, but also schools and other diverse social groups.

The diverse blend of microorganisms activated during the fermentation of kimchi suggests a form of biological diversity, and the countless local varieties of kimchi are a stellar example of cultural diversity.

* Kimchi making was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.
* As kimchi making is based on traditional knowledge commonly shared by the Korean people, this element has been designated as National Intangible Cultural Heritage with no particular individuals or groups recognized as its holders.