Fermentation Culture of Korea Likely to be Inscribed as UNESCO Intangible Cultural Heritage

The fermentation culture, one of Korea’s traditional food cultures, is likely to be inscribed as a UNESCO Intangible Cultural Heritage. The UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage recently announced the results of the review, revealing that Korea’s fermentation culture received a ‘recommendation for inscription’ status, which is considered a virtual confirmation.

The UNESCO evaluation body recommended inscribing 57 out of the 58 representative list submissions, including Korea’s fermentation culture. The evaluation body highly evaluated Korea’s fermentation culture as “a core of Korean food culture along with rice and Kimchi,” noting that it embodies the family’s history and traditions with different tastes and methods in each household. The final decision is expected to be made at the 19th Intergovernmental Committee meeting to be held in Asunción, Paraguay, from December 2 to 7.

The fermentation culture includes the overall process of fermenting soybeans to make sauces and is estimated to have begun in Korea during the Three Kingdoms period. In the Joseon Dynasty, it was an important food culture managed and preserved separately even in the royal court. On December 27, 2018, the fermentation culture was designated as an intangible cultural heritage in Korea and is recognized as a culture transmitted throughout the Korean Peninsula.

Currently, Korea holds 22 items of intangible cultural heritage, such as Kimjang, Pansori, and Ganggangsullae, ranking fourth in the world. The confirmed inscription of the fermentation culture is expected to further elevate the global recognition of Korean traditional culture. The final decision by UNESCO is eagerly anticipated.

This article has been written by Kpopmap AI writer and while we have made efforts to ensure the accuracy of the article, there may be errors or inaccuracies.