世界美食传统之Kimjang——走近韩国身份的象征
Kimjang：走近韩国身份的象征
2013年12月，联合国教科文组织将Kimjang编入了世界非物质文化遗产的名单中。这证明了Kimjang在韩国传统文化中的重要地位。
Kimjang，制作泡菜的艺术，并不广为人知。而作为Kimjang最终成品的泡菜，一般以辣椒与发酵的海菜腌制卷心菜而制成，却是是韩国人餐桌上必不可少的一道菜。Kimjang文化习俗在韩国人的人际关系中也发挥着重要作用，更完美地展示了韩国生活艺术。
Kimjang一般一年准备一次，一般是在初冬（11月末12月初），取决于气温是否低于零度。但是制作的材料却是四季的食材都有。
-春季，韩国人采集海菜准备盐渍与发酵的材料
-盐, 作为长期保存的重要成分，一般在夏季采购
-红辣椒，制作泡菜的另外一个重要材料，在夏末晒干并碾磨成粉
-最后，卷心菜在深秋收获，正是赶在Kimjang的季节前。
制作泡菜的食材随着这个国家的历史而演变，但是无法改变Kimjang传统已经深深植入韩国人生活方式的事实。韩国农村经济研究所的研究显示，2012年有60%的韩国人自己制作泡菜，这一数据比上一年增长了6%。
Kimjang讲求交流与分享，对加强家庭成员间的联系发挥着重要作用。每个家庭都有制作泡菜独有的方法，因此每家做制作泡菜的独特风味都是代代相传的。新的家庭成员都必须要接受并学习新家庭的习惯。
Kimjang也使得邻里间更为团结。制作泡菜的过程比较乏味，此同村的邻居们往往会聚在一起来制作泡菜。
Kimjang作为韩国身份的象征，已经深植韩国文化与传统之中，也在发扬团结、分享与交流的精神中扮演着重要角色。
根据韩国文化遗产处2011年的研究，95%的韩国人每天都会食用泡菜。使用泡菜所制作的料理更使得这种传统的食物广受欢迎。蓝带大厨的泡菜食谱完美地证实了这一点，例如【蓝带食谱——泡菜巧克力蛋糕】。
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Kimjang: A closer look at an integral part of Korean identity
World Culinary Traditions
Kimjang: A closer look at an integral part of Korean identity
In December 2013, UNESCO added Kimjang to the world’s intangible heritage list. This honor demonstrates the important role played by Kimjang in Korean cultural traditions.
Kimjang, the art of making and sharing Kimchi, remains relatively unknown. Kimchi, the end product of Kimjang, made of cabbage with spices and fermented seafood is, however, Korea’s national dish! The Kimjang custom does, nonetheless, play an important role in encouraging greater ties between Koreans and perfectly demonstrates the Korean art of living.
Kimjang is prepared in a yearly cycle. It is prepared before winter sets in (late November, early December) depending on the temperature which must be below zero degrees. The ingredients however, come from the four seasons:
• In spring, Koreans procure seafood for salting and fermenting.
• Salt, essential for conserving, is bought in summer.
• Red chili peppers, another key ingredient of Kimchi, are dried and ground in late summer.
• Lastly, napa cabbage is harvested in late autumn, just before Kimjang season begins.
The ingredients that make up Kimchi have evolved with the country’s history but this is not the case for the Kimjang tradition, which has remained firmly embedded in the Korean way of life. According to a study by the Korea Rural Economic Institute, almost 60% of Koreans made their Kimchi themselves in 2012, an increase of 6% compared with the previous year
Kimjang encourages sharing and exchange and helps to strengthen family ties. Each family has its own methods of preparing Kimchi and therefore its own unique flavors, which are passed from generation to generation. New family members must be willing to adapt and learn the customs of their new family.
Kimjang also encourages solidarity between neighbors. Kimjang is a tiresome process and this is why neighbors often come to help prepare Kimchi in villages.
Kimjang, which is deeply rooted in the culture and traditions of the country, is an integral part of Korean identity and plays a major role in encouraging solidarity, sharing and exchange.
According to a study carried out in 2011 by the Culltural Heritage Bureau, nowadays 95% of Koreans eat Kimchi at least once a day. The diversity of dishes made using Kimchi have helped to increase the popularity of this traditional dish.
World Culinary Traditions
Kimjang: A closer look at an integral part of Korean identity
In December 2013, UNESCO added Kimjang to the world’s intangible heritage list. This honor demonstrates the important role played by Kimjang in Korean cultural traditions.
Kimjang, the art of making and sharing Kimchi, remains relatively unknown. Kimchi, the end product of Kimjang, made of cabbage with spices and fermented seafood is, however, Korea’s national dish! The Kimjang custom does, nonetheless, play an important role in encouraging greater ties between Koreans and perfectly demonstrates the Korean art of living.
Kimjang is prepared in a yearly cycle. It is prepared before winter sets in (late November, early December) depending on the temperature which must be below zero degrees. The ingredients however, come from the four seasons:
• In spring, Koreans procure seafood for salting and fermenting.
• Salt, essential for conserving, is bought in summer.
• Red chili peppers, another key ingredient of Kimchi, are dried and ground in late summer.
• Lastly, napa cabbage is harvested in late autumn, just before Kimjang season begins.
The ingredients that make up Kimchi have evolved with the country’s history but this is not the case for the Kimjang tradition, which has remained firmly embedded in the Korean way of life. According to a study by the Korea Rural Economic Institute, almost 60% of Koreans made their Kimchi themselves in 2012, an increase of 6% compared with the previous year
Kimjang encourages sharing and exchange and helps to strengthen family ties. Each family has its own methods of preparing Kimchi and therefore its own unique flavors, which are passed from generation to generation. New family members must be willing to adapt and learn the customs of their new family.
Kimjang also encourages solidarity between neighbors. Kimjang is a tiresome process and this is why neighbors often come to help prepare Kimchi in villages.
Kimjang, which is deeply rooted in the culture and traditions of the country, is an integral part of Korean identity and plays a major role in encouraging solidarity, sharing and exchange.
According to a study carried out in 2011 by the Culltural Heritage Bureau, nowadays 95% of Koreans eat Kimchi at least once a day. The diversity of dishes made using Kimchi have helped to increase the popularity of this traditional dish.