The Korean Cultural Center in Hungary, in partnership with the Korean Food Promotion Institute, hosted a special Kimchi Day celebration on November 5th, bringing together local public school students and teachers as part of the center's K-Food Week program series. The event highlighted the traditional Korean practice of kimchi-making during the country's designated Kimjang month.
November holds special significance in Korean culture as both Jang and Kimchi month, marking the traditional period when Korean families, communities, and friends gather to prepare kimchi for the winter season. This communal tradition, known as Kimjang, represents one of Korea's most cherished cultural practices centered around food preparation and community bonding.
Leading the celebration was Chef Taeyeon Kim, who serves as the global ambassador for the World Institute of Kimchi and holds the position of director at the Kimchi Institute. Chef Kim, recognized throughout Europe as a prominent culinary educator and fermentation expert, traveled to Hungary specifically to participate in this cultural exchange event.
During the demonstration, Chef Kim showcased innovative ways to incorporate the healthy, probiotic-rich Korean dish into everyday European cuisine, even utilizing local Hungarian vegetables to create fusion variations. Her presentation emphasized not only the nutritional benefits of kimchi but also the deeper cultural significance behind its preparation.
"Kimchi is about community, sharing, and caring – that's why it's the most beautiful thing to make together, especially in autumn," Chef Kim explained to participants, highlighting the communal spirit that defines the traditional kimchi-making process. Her approach demonstrated how traditional Korean fermentation techniques can be adapted while maintaining their cultural essence and health benefits.
