Making Kimchi, better known as Gimjang , has been listed as a UNESCO Intangible Cultural Heritage for five years now.
And each and every year, the Gwangju World Kimchi Festival invites locals and foreigners alike to appreciate the tangy and nutritious superfood.
Our Kim Da-mi shows us how Kimchi is celebrated in the country's southwest.

It’s that time of the year -- Gimjang season, when people make large quantities of Kimchi, the fermented vegetable dish part of just about every meal here in South Korea.
To celebrate the season and the staple dish, the Gwangju World Kimchi Festival kicked off on Thursday under the theme "Kimchi Connects Us All."
One of the highlights is the Kimchi contest, in which people prepare their own unique Kimchi from scratch. The winner gets a presidential prize.

"I'm continuously studying Kimchi in the traditional ways to preserve our culture. Kimchi contains the spirit of our nation. It's not only our culture but a form of art."

"With over 200 varieties, kimchi has been a regular fixture on Korean dinner tables since the 13th century when it was made with just vegetables, salt, and sometimes a bit of alcohol."

There's also an exhibition showcasing the many kinds of Kimchi that vary by region, including North Korea.

"In the North, Kimchi is just a source of food for the winter, but since I've been in the South, I’ve learned that Kimchi is also good for your health and skin. Kimchi is really something we need in our lives."

"The texture is really interesting. I cannot really eat spicy food, but I really like the crunchy texture it has. I heard there's Mul Kimchi, and I really want to try that."

During the four-day festival, you can learn how to make your own unique Kimchi with your favorite seasonings and ingredients.
And of course, you can buy some of the freshest homemade Kimchi to take home.
Kim Da-mi, Arirang News, Gwangju.