The Committee

1. Takes note that the Democratic People’s Republic of Korea has nominated Tradition of kimchi-making in the Democratic People’s Republic of Korea (No. 01063) for inscription on the Representative List of the Intangible Cultural Heritage of Humanity:

Kimchi is a vegetable dish made by seasoning various vegetables or wild edible greens with spices, fruit, meat, fish or fermented seafood before they undergo lactic fermentation. The tradition of kimchi-making has hundreds of variants. It is served daily but also on special occasions such as weddings, holidays, birthday parties, memorial services and State banquets. Although differences in local climatic conditions and household preferences and customs result in variations in ingredients and recipes, kimchi-making is a common custom nationwide. Kimchi-making is mainly transmitted from mothers to daughters or mothers-in-law to daughters-in-law, or orally among housewives. Kimchi-related knowledge and skills are also transferred among neighbours, relatives or other members of the society who work collectively, sharing know-how and materials, to prepare large quantities of kimchi for the winter months. This activity, known as kimjang, boosts cooperation among families, villages and communities, contributing to social cohesion. Kimchi-making brings to the bearers a sense of joy and pride, as well as respect for the natural environment, encouraging them to lead their lives in harmony with nature.

2. Decides that, from the information included in the file, the nomination satisfies the following criteria:

R.1:   Transmitted across generations from mothers to daughters, as well as through the formal educational system, kimchi-making includes many varieties, depending on the natural environment and food supply; it is shared by all segments of society, providing them with a sense of identity and continuity, and enhancing mutual respect among various communities and groups;

R.2:   Inscription of the element could increase visibility of traditional foodways as intangible cultural heritage, encourage dialogue and exchange of expertise between communities with similar practices, and draw attention to human creativity in its interaction with nature;

R.3:   The nomination encompasses a well-articulated safeguarding plan, which is characterized by an appropriate balance between preservation and promotional measures, and was elaborated with the active participation of communities, regional and national governmental institutions, academic and educational institutions, as well as non-governmental professional associations;

R.4:   Many organizations participated in the preparation and drafting of the nomination while major practitioners, along with representatives of regional organizations responsible for national heritage, the cooks’ association, the women’s union and other entities provided their consent to the nomination;

R.5:   Since 2012, the element has been included in the State Inventory of Intangible Cultural Heritage, which is maintained and regularly updated by the National Authority for Protection of Cultural Heritage.

3. Inscribes Tradition of kimchi-making in the Democratic People’s Republic of Korea on the Representative List of the Intangible Cultural Heritage of Humanity.