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The Culture of Kimchi

September 7th, 2012

Uniglobe The Travel Times - Korea's national dish, kimchi
Photo credit: egg™ on Flickr

There is one thing that every traveller yearns for when they visit a new country – to experience the culture. What better way than by sampling the cuisine?

Each country has their own gastronomic speciality, and Korea is no exception. Their national dish, kimchi (김치), is a tart and tasty traditional fermented dish made of vegetables mixed with an array of spices.

Chances are you’ve tried kimchi without having left your own continent – you can find delectable kimchi at the your neighbourhood Korean BBQ. But hardcore travelling foodies would be remiss to miss out on the full kimchi experience provided by the Pulmuone Kimchi Museum.

The Pulmuone Kimchi Museum was established in 1986 to study the culture of kimchi, the archetypal Korean food. For over 20 years they have been leading a variety of activities that promote the food that did not receive much attention previously, as it was commonly found in everyday life.

Today, over 100,000 people visit the museum each year, as kimchi draw attention the world over as an excellent food.

Traditionally, different types of kimchi are made at different times of the year, based on the availability of seasonal vegetables, however, even as the advent of modern refrigeration – including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation – has made this seasonality unnecessary, Koreans continue to eat kimchi according to tradition.

Try it yourself! We found a recipe that’s equal parts easy and delicious – check it out on

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