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        North Koreans Want UNESCO Recognition for Their Kimchi Variation

   by Zlatica Hoke

   Traditional North Korean kimchi - a spicy pickled vegetable dish - is
   set to gain a prestigious recognition from the United Nations
   Educational, Scientific and Cultural Organization - UNESCO - in Namibia
   this week.

   Kimchi is a spicy and sour side dish made by fermenting vegetables -
   usually cabbage - with spices such as chili peppers, garlic and
   ginger.  While it is common in South and North Korea, variations of
   kimchi are gaining popularity around the world. South Korea has already
   received UNESCO recognition and now the North wants it, too.

   "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. Kimchi has hundreds of
   variations, and it is not only a daily dish but it is also served on
   special occasions such as holidays, birthday parties, weddings and even
   at state banquets. The differences in local conditions and household
   preferences and customs result in variations in recipes and
   ingredients," said Han Yong Il of North Korea's national authority for
   the protection of cultural heritage.

   Kimjang, the process by which most South Korean kimchi is made, was
   granted UNESCO status in 2013. But North Korea claims its kimchi is
   different and deserves special recognition. North Korean kimchi is less
   spicy and less red because it uses fewer hot peppers. The communist
   nation hopes the U.N. agency will grant its variation of kimchi the
   status of "intangible cultural heritage of humanity."

   Regardless of its status, few Koreans can imagine a meal without their
   traditional pickles.  Some even believe it has medicinal properties.

   "Kimchi is our national food, it's something special, and it's
   something we just have to have as part of our diet," said Ryang Un Bok,
   a Pyongyang resident.

   Kimchi recipes and ingredients vary from village to village and not
   only between North and South. One thing they all have in common is the
   pungent smell that comes from fermenting, something non-Koreans need
   time to get used to.
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   [1]http://www.voanews.com/content/north-koreans-want-unesco-recognition
   -for-local-kimchi-variation/3085682.html

References

   1. http://www.voanews.com/content/north-koreans-want-unesco-recognition-for-local-kimchi-variation/3085682.html