The Korea Kimchi Festival, now in its 9th edition, has been held in beautiful cities across various countries.
The 10th Korea Kimchi Festival
2017 KOREA , FRANCE
2018 KOREA , FRANCE, JAPAN
2019 KOREA , FRANCE, JAPAN, VIETNAM
2020 KOREA, AUSTRALIA, ENGLAND, FRANCE, RUSSIA, U.S.A, VIETNAM
2021 KOREA, GERMANY, RUSSIA, U.S.A
2022 KOREA, U.S.A, U.K, VIETNAM
2023 KOREA, BELGIUM, INDONESIA, PHILIPPNES, U.K
2024 AUSTRALIA, INDIA, U.S.A, U.K
2025 CANADA, JAPAN, MONGOLIA, POLAND
2026 KOREA, MEXICO, GERMANY, MALAYSIA
History of Kimchi
Kimchi is a traditional Korean fermented dish with a history dating back thousands of years. Originally, it was made by salting vegetables to preserve them, with the types of vegetables and seasonings changing with the seasons. During the Joseon Dynasty, a wide variety of kimchi developed, and today it is an essential part of Korean meals.
Although napa cabbage kimchi is the most representative, there are over 300 types of kimchi. In addition to the wide variety of kimchi itself, as kimchi has gained popularity worldwide, many dishes using kimchi have also been creatively developed.
Types of Kimchi
Napa Cabbage Kimchi: The most common type, made by salting napa cabbage and seasoning it with chili powder, garlic, ginger, and salted seafood.
Kkakdugi: Kimchi made from cubed radish.
Yeolmu Kimchi: Summer kimchi made with young radishes.
Chonggak Kimchi: Made from small whole radishes, known for its crunchy texture.
Pa Kimchi: Made with green onions, especially delicious when eaten with rice.
