Hence, the fermentation process to make kimchi is done by the activity of lactic acid bacteria (LAB) which produces lots of organic acids and other compounds that contribute to the unique and ...

The process of making North Korean kimchi is being considered to receive Intangible Cultural Heritage status by UNESCO, the cultural agency of the United Nations. Kimchi is a spicy and sour side ...

HUANG: So three years ago, she started her kimchi-making company. She's selling at farmers markets, but she's got big plans. CUNNINGHAM: We'll cross that bridge later.

A 58-year-old housewife surnamed Lee plans to skip gimjang, or the annual kimchi-making process, this year and buy a small quantity of packaged kimchi instead. The Korea Times.

By Kim Young Deok and Kim Young Shin Kimchi damgeugi, or kimchi making, will be designated as a National Intangible Cultural Heritage Item. The Cultural Heritage Administration (CHA) made the ...

“The process of making kimchi brings people together and fosters a sense of community and shared purpose.” For many of the volunteers, this was their first time making kimchi.