Kimchi is a staple of Korean cuisine. A mixture of fermented vegetables, often including cabbage, it has a pungent reputation (not unlike French cheese!). In a few days, at the beginning of December, board members of the UN cultural organisation, Unesco, will meet in Azerbaijan to approve new additions to the world's cultural heritage. They will be considering Kimjang, the process of making Kimchi. Kimjang will probably be approved to join the list of the world's intangible cultural heritage, joining the 'gastronomic French meal.' And with a growing interest in Korean culture here in France, they may be getting even closer. RFI reports from a kimchi-making workshop in Paris.
