The Korean term for the tradition of making and sharing kimchi, recognized by UNESCO, is Kimjang. Usually carried out in late autumn, Kimjang brings families and neighbors together to prepare large quantities of kimchi for the coming winter.
The practice is more than a cooking technique. It involves selecting and salting vegetables, preparing seasonings, preserving the finished kimchi, and sharing portions with relatives and neighbors. UNESCO inscribed “Kimjang, making and sharing kimchi in the Republic of Korea” on its Representative List of the Intangible Cultural Heritage of Humanity in 2013.
A common mix-up is treating kimchi itself as the UNESCO-listed tradition. Kimchi is the fermented food; Kimjang is the communal practice surrounding its preparation and distribution. The spelling “Gimjang” also appears in UNESCO’s English title because the Korean word 김장 can be romanized with either G or K.