Intrinsically embedded into Korean cultural heritage, kimchi is a traditional fermented dish that dates back to the 4th century. A popular staple in any Korean home, kimchi has grown to be a popular dish worldwide, thanks to the surge of Hallyu wave in the past decade.
“Along with K-pop, kimchi is loved by people around the world as a K-food, and [I] will help preserve the heritage of taste with pride, as [Korea is] the country of origin for kimchi,” says South Korea’s First Lady Kim Jung-Sook during the inaugural ceremonies for the celebrations in Seoul.
In Facebook IQ’s 2020 Topics and Trends Report, the social media platform identifies kimchi as a surface trend and growing topic being talked about by Australians in the last few years as the dish promotes healthy gut flora. According to Facebook, Australia leads world insights on wellness, as this year’s report focuses on gut health “to ensure overall health by maximizing good bacteria inside the gastrointestinal tract.”
Kimchi, with its numerous varieties, is traditionally made of baechu (napa cabbage), gochugaru (chili powder), garlic, ginger, jeotgal (salted seafood), and spring onions, as well as saeujeot (salted shrimp) and myulchiaejeot (fish sauce).
To celebrate National Kimchi Day, South Korea’s 2020 Korea Kimchi Festival goes virtual. Watch performances from K-pop rookie groups TOO, W24 and NATURE, as well as trot singers Lee Dojin, Shin Inseon, and Na Taejoo also known as BTK (BangTan Kimchi-dan).