【亚洲·朝鲜】朝鲜泡菜制作传统 Tradition of kimchi-making in the Democratic People's Republic of Korea（2015年）

泡菜是一种蔬菜菜肴，在经过乳酸发酵之前，用香料、水果、肉、鱼或发酵的海鲜对各种蔬菜或野生可食蔬菜进行调味。泡菜制作的传统有数百种变体。它每天都有供应，但在婚礼、节假日、生日派对、追悼会和国宴等特殊场合也有供应。尽管当地气候条件、家庭偏好和习俗的差异导致了食材和食谱的差异，但泡菜制作在全国是一种常见的习俗。泡菜制作主要通过母亲传给女儿或婆婆传给儿媳，或在家庭主妇中口头传播。与泡菜相关的知识和技能也在邻居、亲戚或社会其他成员之间转移，他们共同工作，分享知识和材料，为冬季准备大量泡菜。这项名为kimjang的活动促进了家庭、村庄和社区之间的合作，促进了社会凝聚力。泡菜的制作带给人们快乐和自豪感，以及对自然环境的尊重，鼓励他们与自然和谐相处。

2015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 a vegetable dish made by seasoning various vegetables or wild edible greens with spices, fruit, meat, fish or fermented seafood before they undergo lactic fermentation. The tradition of kimchi-making has hundreds of variants. It is served daily but also on special occasions such as weddings, holidays, birthday parties, memorial services and State banquets. Although differences in local climatic conditions and household preferences and customs result in variations in ingredients and recipes, kimchi-making is a common custom nationwide. Kimchi-making is mainly transmitted from mothers to daughters or mothers-in-law to daughters-in-law, or orally among housewives. Kimchi-related knowledge and skills are also transferred among neighbours, relatives or other members of the society who work collectively, sharing know-how and materials, to prepare large quantities of kimchi for the winter months. This activity, known as kimjang, boosts cooperation among families, villages and communities, contributing to social cohesion. Kimchi-making brings to the bearers a sense of joy and pride, as well as respect for the natural environment, encouraging them to lead their lives in harmony with nature.

Included in the list of human intangible cultural heritage in 2015.

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