“Traditional Korean Fermentation Jang Culture” Inscribed as UNESCO Intangible Cultural Heritage

The phrase describes how “the culture of making traditional Korean sauces and pastes” was inscribed as an Intangible Cultural Heritage by UNESCO in 2013, following the registration of kimchi-making culture. A delegation from Damyang County, including the Traditional Sauce Preservation Research Association and renowned sauce maker Ki Soon-do, attended the 19th session of the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage in Paraguay, witnessing the moment of this honorable recognition. Ki Soon-do, a master of Korean food, helped elevate the status of Damyang’s traditional sauces on the international stage.