ALL
fermentation
ICH Elements 6
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Kimjang, making and sharing kimchi in the Republic of Korea
Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity As the temperature falls in late autumn, the topic of choice for most Koreans is kimjang, making a large quantity of kimchi to sustain them through the country’s long and harsh winter. Kimchi, a categorical name for Korean-style preserved vegetables seasoned with local spices and fermented seafood, was recorded as part of Korean diet as early as 760 years ago. Kimchi has been an essential part of Korean meal across class and regional differences. The most humble meal consists of cooked rice and kimchi, but even the most luxurious banquet is not complete without kimchi. Kimjang incorporates Koreans' understanding of their natural environment, and closely reflects their regional ecosystems. Over time, Koreans have developed methods that best fit their specific natural conditions. Kimjang is thus deeply rooted in the natural milieu of Korean habitats. Preparation for kimjang follows a yearly seasonal cycle. In spring, households secure shrimp, anchovy, and other seafood for salting and fermenting. In summer, they purchase sea salt to be stored for up to two or three years, to let the bitter taste of brine out. In late summer, red chili peppers are dried and ground into powder. In late autumn housewives carefully monitor weather forecasts to determine the optimal date for kimjang: it is important to choose the right temperature for the kimchi to acquire the best taste through storing it in cool and stable conditions. In the custom of exchanging kimchi among households after kimjang, innovative skills and creative ideas are shared and accumulated.
South Korea 2013 -
Traditional knowledge related to making of dairy products (airan, suzmo, kurut, ezhigey, melted butter)
Kyrgyz people usually fermented dairy products. It can explained by the fact that fermented dairy products was the best way to preserve and consume milk. Main fermented cow dairy products are: ‘airan’ -yoghurt like product, which is fermented 5-6 hours; ‘suzmo’ which is prepared by adding some salt into airan. Suzmo also serves as a main ingredient for other dairy product such as ‘kurut’ (dried balls, made out of suzmo). Kurut used to be a snack in almost every household and has various types as ‘chii kurut’ or ‘mai kurut’. ‘Ezhigey’ is also one of the popular dairy products, which is particularly a cheese, made of sheep milk. Melted butter is prepared by boiling "kaymak" (fatty sour cream)
Kyrgyzstan -
Making of Suun Khuruud (Oblong fritter)
Mongolian people ferment clotted milk from cow, ewe and nanny goat and distil the milk-vodka. The cheese curds are separated from the whey in gauze sack. The separated cheese curds are called aarts. These cheese curds are squeezed in square and sliced into oblong flitters by wire and dried out on the rack. These are called as Suun khuruud (oblong fritters), and the can be kept for a long time. These are dainties not only for young people, but also for old people by their taste and nourishment.
Mongolia -
Jang Damgeugi (Korean Sauce and Paste Making)
National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.
South Korea