The traditional Korean fermentation culture has gained international recognition. UNESCO recently decided to inscribe the traditional Korean fermentation culture on its Representative List of the Intangible Cultural Heritage of Humanity during the 19th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage held in Asunción, Paraguay. This decision was announced by the Cultural Heritage Administration on December 4.
The fermentation culture encompasses the knowledge, beliefs, and techniques involved in making, managing, and using jang, which are essential condiments in traditional Korean cuisine, such as doenjang (soybean paste), gochujang (red chili paste), and ganjang (soy sauce). Jang is a vital ingredient in the daily meals of Koreans, and the tradition of making and sharing it within families fosters strong bonds between generations. Having been designated as a National Intangible Cultural Heritage in 2018, its inclusion in UNESCO’s list is expected to highlight the social, communal, and cultural importance of intangible heritage and broaden interest in it.
UNESCO’s Intangible Cultural Heritage Committee praised the fermentation culture for fostering peace and a sense of belonging within communities, stating that it meets the criteria for inscription as an Intangible Cultural Heritage of Humanity. With this, Korea now holds a total of 23 intangible cultural heritage items, ranging from the Jongmyo Jeryeak (Royal Ancestral Ritual in the Jongmyo Shrine and its music) to the recent Korean Mask Dance Drama and Traditional Korean Fermentation Culture.
This inscription marks a significant occasion in which Korean traditional culture receives global recognition, providing a platform for the further promotion and preservation of Korea’s cultural heritage. It is hoped that the fermentation culture, imbued with the dedication and tradition of the Korean people, will continue to inspire and touch hearts across the world.
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