The global rise in popularity of Korean cuisine, and particularly 'kimchi'—spicy fermented vegetables, has sparked interest worldwide, and South Africa is no exception. With kimchi's growing presence in international kitchens, South Africa is now embracing the rich culinary tradition of Korea. Last month, on 23 November, a unique event was held in Pretoria to mark Kimchi Day, celebrating the art and culture of kimchi-making with a hands-on experience for local participants.
Over 200 South Africans gathered at the Korean Cultural Centre in Pretoria to participate in a special kimchi-making event. In celebration of Kimchi Day, participants had the opportunity to make 500 servings of various types of kimchi while also learning about the centuries-old tradition of kimjang, the Korean practice of making kimchi, which is recognized by UNESCO as an Intangible Cultural Heritage.
Kimchi Day, celebrated annually on 22 November, has become a global event that highlights the rich cultural heritage of Korea's beloved dish. In recent years, Kimchi Day has gained increasing prominence, with a growing number of countries officially recognizing the day, including the United States (California, Virginia, New York, Michigan, and Washington D.C.), the United Kingdom (Kingston), Brazil (São Paulo), and Argentina (nationwide). This global movement has inspired individuals and communities around the world to explore and celebrate kimchi’s unique flavors, its health benefits, and the centuries-old techniques involved in its creation.
The event began with an informative lecture on the history of kimchi and its cultural significance, followed by a tasting of different kinds of kimchi. A special exhibition on the theme of kimchi also captivated attendees, offering deeper insights into the dish’s cultural importance in Korean life.
Following the kimchi-making session, participants sampled a variety of Korean dishes that could be paired with their freshly made kimchi. The event also featured a segment for South African chefs and restaurateurs to explore how kimchi can be incorporated into local cuisine. This included a chance for the culinary professionals to experience firsthand the flavors and versatility of kimchi.
Among the notable attendees was Helaria Tloboro, a manager and instructor in the Food Service department at the University of Pretoria. Tloboro remarked, "The depth and richness of kimchi's flavor were truly impressive. I was especially drawn to how well it can be paired with various dishes. As a culinary professional, I’m excited to explore how I can integrate kimchi into new recipes." Her enthusiasm for kimchi reflects a growing interest in the dish among South African chefs and food enthusiasts.
The event was jointly organized by the Korean Cultural Centre and the South Africa Korean Association, and marked the second annual celebration of Kimchi Day in the country. Following last year’s successful debut, this year’s event was even larger, highlighting the increasing interest in Korean food culture and the unique culinary experience it offers.
As kimchi continues to gain recognition globally, events like these help foster greater appreciation and understanding of Korean traditions, connecting people across cultures through the universal language of food.
Korean Cultural Centre in South Africa (KCCSA) | 주남아공한국문화원
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