About 200 people wearing surgical hats and masks with rubber gloves and aprons, gathered at the An Hoi Sculpture Garden, for a mass kimchi-making exercise, during the 2023 Korean Cultural Day in Hoi An.

Korean teacher gives instructions before making kimchi.

Participating in learning to make kimchi at the event, 10-year-old Tue Man living at Minh An ward, Hoi An, said she really likes kimchi and has eaten this dish many times with her family, but this is the first time she has experienced making it and find it quite interesting.

Many local elders shared that this was also the first time they had access to a standard recipe to prepare typical Korean dishes. Some men are also excited to experience this activity. This was a useful activity for people to exchange and accumulate more culinary processing experience.

A few men and young boys also at a mass kimchi-making class as part of 2023 Korean Cultural Day in Hoi An.

Participating in the activity were about 200 people of all ages. This was an outstanding part of the Hoi An - Korean cultural experience space.

Originally a means of preserving vegetables during winter, kimchi is emblematic of Korean cuisine and accompanies almost every meal served in the country.

Since the event took place annually in Hoi An in 2017, this is the first time a collective kimchi-making activity has been held.

While there are many different variations of kimchi using different ingredients, the most common style is made with cabbages.

In its classic form, comprises salt water-marinated cabbage flavoured with a mix of powdered chili, salt, garlic, ginger, and spring onion.

Mass kimchi-making by 200 people in Hoi An.

In Korean, Gimjang means making large quantities of Kimchi. In 2013, UNESCO recognized Gimjang as an intangible cultural heritage of humanity, which promotes solidarity among Korean people.

Since making and sharing Kimchi is a co-work, it needs cooperation and teamwork, which can be an opportunity to enhance solidarity in families or communities.

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