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Tourists visit the Kimchi Field Museum in Seoul, capital city of South Korea. (File photo taken on November 15, 2011) The museum collects kimchi-related historical and cultural items, and offers activities that allow visitors to make and eat kimchi at the museum. [Photo/Xinhua]
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UNESCO added South Korea's "Kimjang: Making and Sharing Kimchi" to its World Intangible Cultural Heritage list on December 5.
Kimchi is a traditional fermented vegetable dish, sometimes mixed with fruit, seafood and meat. Its delicious taste and rich nutritional value have made it a must on South Korean dining tables.
There are over 300 different kimchi varieties, among which spicy cabbage kimchi and radish kimchi are the most common. Korean families usually add different seasonings and ingredients when they make their own kimchi, thus making each family's kimchi unique.
The basic process for making kimchi includes washing vegetables, slicing, pickling, adding sauce and preserving. Many kimchi-themed museums have been established in South Korea where various kinds of activities are held to show the uniqueness of kimchi culture.
