Initiated by the Korean Food Promotion Institute and the Korean Cultural Center in Hungary, ‘Kimchi Day’ took place on 5 November with the participation of students and teacars of local public schools, as part of K-Food Week, a program series organized by the Center 

Kimchi Month – The Celebration of Fermentation

November is not only about Jang, but also about Kimchi: this is when Korea celebrates Kimjang month, the traditional period when families, communities, and friends come together to prepare kimchi for the winter. In this spirit, Chef Taeyeon Kim, the global ambassador of the World Institute of Kimchi and director of the Kimchi Institute, also visited Hungary. She is a well-known culinary educator and fermentation expert across Europe.

Demonstrating how this healthy, probiotic dish can be incorporated into the everyday European diet – even using local Hungarian vegetables – she emphasized the communal spirit behind the tradition.

“Kimchi is about community, sharing, and caring – that’s why it’s the most beautiful thing to make together, especially in autumn,” says Taeyeon Kim.