On Thursday, 31 July, the Korean Cultural Centre in South Africa (KCCSA) held the final session of its three-part fermentation workshop series — an immersive cultural programme exploring one of Korea’s most time-honoured food traditions.
Building on UNESCO’s recent recognition of Korea’s fermentation culture as an Intangible Cultural Heritage of Humanity, the series offered participants a rare, hands-on introduction to the philosophy and practices behind Korea’s signature fermented sauces. Over several months, participants followed the full journey of fermentation — from foundational techniques to the final tasting table.
The closing session focused on the final separation process, where participants completed their slow-fermented sauces and celebrated with a communal meal of traditional Korean ssam—fresh leafy wraps paired with rice and the flavorful sauces they had crafted.
More than a cooking class, the workshop fostered cultural exchange by highlighting the communal values, craftsmanship, and mindful practices embedded in Korean food heritage. Participants left with not only practical skills but also a deeper appreciation of the cultural significance behind these essential ingredients.
Korean Cultural Centre in South Africa (KCCSA) | 주남아공한국문화원
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