【亚洲·韩国】泡菜的腌制与分享 Kimjang, making and sharing kimchi in the Republic of Korea（2013年）

泡菜是用香料和发酵海鲜调味的腌制蔬菜的韩国名称。它超越了阶级和地区差异，成为韩餐不可或缺的一部分。Kimjang的集体实践重申了韩国人的身份，是加强家庭合作的绝佳机会。Kimjang也提醒许多韩国人，人类社会需要与自然和谐相处。准备工作按年度进行。在春天，家庭购买虾、凤尾鱼和其他海产品用于腌制和发酵。夏天，他们会购买海盐作为盐水。在夏末，红辣椒被晒干并磨成粉末。深秋是泡菜季节，社区集体制作并分享大量泡菜，以确保每个家庭都有足够的泡菜来度过漫长而严酷的冬天。家庭主妇通过监测天气预报来确定泡菜制作的最佳日期和温度。在家庭间交换泡菜的习俗中，创新技能和创意被分享和积累。有地区差异，在Kimjang中使用的具体方法和成分被认为是一种重要的家庭遗产，通常由婆婆传给新婚的儿媳。

2013年度列入人类非物质文化遗产名录。

来源：联合国教科文组织亚太地区非物质文化遗产国际培训中心

Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It forms an essential part of Korean meals, transcending class and regional differences. The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature. Preparation follows a yearly cycle. In spring, households procure shrimp, anchovy and other seafood for salting and fermenting. In summer, they buy sea salt for the brine. In late summer, red chilli peppers are dried and ground into powder. Late autumn is Kimjang season, when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. Housewives monitor weather forecasts to determine the most favourable date and temperature for preparing kimchi. Innovative skills and creative ideas are shared and accumulated during the custom of exchanging kimchi among households. There are regional differences, and the specific methods and ingredients used in Kimjang are considered an important family heritage, typically transmitted from a mother-in-law to her newly married daughter-in-law.

Included in the list of human intangible cultural heritage in 2013.

Source: UNESCO International Training Center for intangible cultural heritage in the Asia Pacific Region