Food Heritage
Kimchi & Kimjang: The Soul of Korean Food & Statutory Kimchi Day
김치와 김장문화 (Kimjang)
★ Official Recognition & Statutory Status
1. Inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013 ("Kimjang, making and sharing kimchi in the Republic of Korea").
2. Designated as Statutory Kimchi Day (김치의 날) celebrated annually on November 22 under Article 20-2 of the Act on Promotion of Kimchi Industry (enacted in 2020 by MAFRA). The date symbolizes 11 key ingredients providing 22 health benefits.
Significance
Kimjang is the shared practice of preparing and exchanging kimchi, especially for winter. Its cultural significance concerns cooperation and transmitted knowledge; heritage recognition is not a health claim or certification of a product.
Historical Origin
Documented since the Goryeo period (as recorded by scholar Yi Gyu-bo in 1241). Originally salted radishes in jars, it incorporated red chili pepper (Gochugaru) in the mid-Joseon dynasty after foreign trade introduced chilies in the 17th century.
Practical Guide for Foreign Residents
When invited to a Kimjang event, active participation is expected, rewarded by eating freshly made spicy kimchi wrapped around freshly boiled pork belly (Suyuk / 보쌈).
🔖 Source:World Institute of Kimchi (세계김치연구소) & Ministry of Agriculture, Food and Rural Affairs (농림축산식품부)Last verified: 2026-09-15