▲ The Kimchi Day event poster

South Africa joined a special celebration of the spicy Korean staple ‘kimchi,’ Korea’s spicy fermented vegetables, for the occasion of the ‘Kimchi Day’ last Saturday, 25 November, at the Korean Cultural Centre in Pretoria.

Along with the sensation of K-pop and K-dramas, the global popularity of Korean cuisine has shown a visual growth over the recent years; Kimchi, the most iconic Korean dish famous for its spicy and pungent relish, has now earned much wider currency in South Africa as well in its local food scene.

▲ The President of the South Africa Korean Association delivering a welcome remark

On the occasion of the Kimchi Day, 22 November every year—which was first designated by the Korean government in 2020 and has been adopted by increasing number of countries including the United States (California, Virginia, New York, Michigan, and Washington DC), the United Kingdom (Kingston), Brazil (São Paulo), and Argentina (nationwide)—joining the international celebration, the South African edition of the special celebratory event was held last Saturday, 25 November, at the Korean Cultural Centre in Pretoria.

▲ Chef Christine Bae instructing how to make kimchi to the participants

On this day, participants of the event learned the history and cultural significance of the dish kimchi and ‘Kimjang’—a term describing the collective practice of making and sharing kimchi, which was inscribed in the UNESCO Intangible Cultural Heritage of Humanity list in 2013—and had a hands-on experience in making kimchi themselves.

After the collective Kimjang session, the participants also had the opportunity to try other various Korean dishes known to be paired well with freshly made kimchi.

▲ The participants making kimchi themselves

More than 100 kg of kimchi made on this day will be donated to local communities through the South Africa Korean Association in honour of the sharing tradition of Kimjang.

▲ Participant Leona (centre)

Leona, the day’s event participant, said “I’ve been enjoying kimchi, but did not know much about its history and how it was made. I find the Kimjang culture especially beautiful that people make kimchi together, and most importantly, share with their families, friends, and neighbours.”

▲ The participants trying Korean food with freshly made kimchi

The event was organized by the Korean Cultural Centre in South Africa (KCCSA), in partnership with the South Africa Korean Association. The KCCSA is missioned with introducing various aspects of Korean culture to South Africa and bridging the two cultures through a variety of cultural programmes. As part of its initiative in regard to the food culture programme, the KCCSA offers regular Korean cooking classes free of charge at its venue. For more information, visit their website and social media pages.