The News Agency of Nigeria (NAN) reports that the Kimchi event, which was organized by the Korean Cultural Centre in Nigeria is always observed every Nov 22.
NAN also reports that Kimchi is a broad term used to define fermented vegetable dish, which originated from Korea and there are over 100 variations of Kimchi.
Kimchi stands as a symbol of identity for the Korean people, which has become an internally recognized health food.
Kimchi is also recognised from the Italy-based Alimentarius commission, Roma commission under the United Nations food and Agricultural Organisation in 2006. It is selected in 2006, as one of the world’s five healthiest food by the U.S.A magazine health.
Baechu- Kimchi is a traditional Korea fermented cabbage dishes seasoned with spicy chili flakes, garlic, ginger and fish sauce, creating a tangy umami-rich side that complements any meal.
According to the organisers, the event aims at making Nigerians to have experience not just in Kimchi, but also the culture of Kimchi, which is called ‘Kimjang’.
According to the participants, KCCN has not only provided a platform for them to acquire the knowledge of Kimchi and its culture, but also helped them to explore their hidden talents as regards Korean Kimchi.
Ms Chinelo Chikelu, a journalist with Leadership newspapers, commended KCCN for carving out a special day for journalists and creators to come and make, taste kimchi as well.
According to her, it was a remarkable event that had made participants have the knowledge of what Kimchi is all about, especially those that are seeing and preparing it for the first time.
” It is an exciting experience, we appreciate KCCN for involving us. I love the experience though it was nice participating in the making of Kimchi.
” There is something so wholesome and genuine about it. We are not just observers of the culture but participants in it,” she said.
Ms Juliet Iwuala, a creator, said KCCN involving Nigerians in marking 2024 Kimchi was commendable and appreciated them for such involvement.
According to her, the Baechu Kimchi that was made was too spicy due to the ingredients that was used to prepare the sauce, as well as the fermentation taste.
”If I want to try making it myself, I will prefer using little spice and little salt to avoid being too spicy”.
Mr Victor Ude, a student of Seoul National University in Korea, said kimchi is a local dish in Korea, widely eaten by Koreans as well as foreigners.
Ude, who is studying Urban planning said there was no much difference in making kimchi in Korea, adding that the process are the same.
”Like you know, it is fermented cabbage which is actually mixed with other ingredients. It is actually nice and I feel like I am in Korea currently.
”It is obvious that Nigerians are not used to fermented foods even when it has its health benefit.
“To be sincere with you, it took me time to get use to Korea culture because a change of environment comes with a lot.
” You will agree with me that this is not something we are used to in Africa. But over time, we got used to the Korean food and way of life.
”It is actually nice and a good experience over there. Koreans are really humble and accommodating people. It was not that difficult to blend into the Korean way of life as regards their food and lifestyle,” he said.
Ms Sharon Yakubu, Event and Culture Officer of KCCN, said this was the maiden event of Kimchi in Nigeria.
Yakubu said KCCN wanted Nigerians to experience the culture of kimchi by knowing the process in making it.
