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Kimchi

Kimchi is a staple in Korean cuisine. it is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings. It is also used in a variety of soups. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.

The International Organization for Standardization, the Swiss-based global standards agency, issued new regulations for the production, transport, and storage of pao cai, salted and fermented vegetable condiments from the Sichuan province of China. The paper stated that the legislation did not extend to kimchi, a spicy fermented pickle of Korean origin, traditionally made from cabbage.

The Chinese newspapers, however, reported the news by clubbing pao cai and kimchi, with the Global Times, a state-owned nationalist newspaper, calling it the “International Standard for China-led Kimchi Industry.”

What is Kimchi? Why it is so popular?

How did South Korea React?

Koreans perceived the claim of the Chinese media as an invasion of their cultural heritage. They took social media to express their frustration and accused China of plagiarism. Chinese users responded by saying that China is the world’s leading manufacturer of kimchi and therefore has a right to it.

How important is Kimchi to the Korean people?

Rice and kimchi (also spelled gimchi) is a staple food in the peninsula, and both North and South Korea have anointed a pickled dish as their national dish.

It’s no joke to suggest that Kimchi is one of the keystones of Korean identity. Along with pop music and soap operas, it is one of the most popular South Korean cultural exports. Kimjang (or gimjang), a traditional kimchi preparation method, was designated an Intangible Cultural Heritage Site by UNESCO in 2013.

South Korea has contributed significant energy to supporting kimchi at home and abroad, founding the World Institute of Kimchi and the Korean Kimchi Association to further study and advancement in the field, and the Korea Food Research Institute to research the nutritious and therapeutic importance of kimchi and to affirm long-standing theories about the potential of food to heal almost any disease.

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South Korea has rebuffed China after misleading claims that it has been granted global certification for its production of the kimchi-a hallowed dish for Koreans.

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