Kimchi Festival

Dr. Luu Tuan Anh (Director of Sejong Korean Language Center) delivered the opening speech at the event.

The students also had the opportunity to enjoy Korean cultural performances presented by students from the Department of Oriental Studies.

Considered a magnificent "cultural legend" from ancient times in Korea, kimchi has long been an indispensable dish in the meals of the Korean people.

THaving evolved over a long history, South Korea now boasts hundreds of different types of kimchi, the most famous and popular of which is napa cabbage kimchi. With its main ingredients being napa cabbage, garlic, chili powder, and various other spices, many people remember the unique, spicy flavor of this fermented dish long after their first taste.

Winter in Korea is extremely harsh, with prolonged periods of sub-zero temperatures. This climate makes it impossible to grow any vegetables during the cold season, so they devised a method of fermenting food with salt to preserve it during the long winter months. This method is not only applied to vegetables but has become an art of food preservation in Korean culinary culture. The students were introduced to and guided by a culinary expert on how to make napa cabbage kimchi.

By 1827, Korea had 92 different types of kimchi, including unique fermented fish kimchi dishes. Today, there are over 200 different types of kimchi in Korea. A kimchi museum has even been built in Seoul, the capital of Korea, to showcase the various types of kimchi along with information about its history and benefits.

The students proudly displayed the finished products they had made at the event.

The Kimchi Festival attracted more than 200 students from the Center.