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  • now one of my favorite fermented dishes is now at the center of a spat between South Korea and China.

  • The row over this kimchi and whether it is Chinese or Korean kimchi, according to the U.

  • N, is the Korean name for preserved vegetables seasoned with spices and fermented seafood cabbage kimchi being one of the most common versions.

  • But Chinese state run newspaper Global Times claimed that China had received an international certification for kimchi, but what it had received was one for parts I Chinese style salted fermented vegetables.

  • The Chinese claim over kimchi didn't go down well in South Korea, prompting even the Agriculture Ministry to issue a clarification that kimchi shouldn't be confused with parts I, if the saying holds true that you are what you eat, then Koreans are kimchi.

  • 95% of them eat the spicy pickled cabbage every day.

  • That's two million tons annually.

  • Even its preparation is a celebrated ritual.

  • So reports that China had secured international certification for a comparable product was something many Koreans found hard to digest.

  • E read a media story that China now says kimchi is theirs and that they're making an international standard for it.

  • It's absurd.

  • I'm worried that they might steal other cultural goods, not just kimchi.

  • A similar Chinese pickle called pots I was recently certified by the International Organization for Standardization or Isso, which pointed out The standard does not apply to kimchi.

  • But China's state run Global Times devoured the news, hailing the new standard for the quote kimchi industry led by China.

  • Caught by surprise, China's Foreign Ministry recognized the pecan situation and called form or diplomacy.

  • Is there a NA argument about this?

  • I'm not aware of this that I think there has been some disagreement online, Yes.

  • Is that right?

  • Maybe we should go and ask our colleagues in the South Korean Embassy about Where's the argument?

  • I think we should have Mawr cooperation and sharing.

  • The perceived cultural and culinary appropriation also has some Koreans asking Who's to blame?

  • E.

  • I don't think that Korea's handling the situation that well, it's important to make our own food appealing to people around the world.

  • If we don't do that, that's our problem, not China.

  • The kimchi clash maybe cooling down, but it's still packed with emotion, so lots to digest on the plate.

  • Here, let's bring in Dr Soldier in limb.

  • She's a senior lecturer, lecturer at the University off Central Lancashire.

  • Dr.

  • Lim, why are South Koreans taking this to heart?

  • Oh, the thing is that the kimchi is something like a cultural thing rather than just the food in Korea.

  • So in Korea, for example, we don't have a surf served meals like by one by one.

  • But we have all food at the same time on the one table with the side dishes.

  • And kimchi is the main side dish.

  • And is there always?

  • And for example, you know, for myself I eat kimchi every day and without which I can't even think about what I can have.

  • And if I can't have kimchi for, for example, for like a week, then I feel like I'm really missing kimchi.

  • So it is something embedded in our life in Korea, and, you know, it has a history.

  • And we just, you know, talk about kimchi pretty much.

  • And, you know, even before winter time, every single family, you know, we we need to make kimchi.

  • We have this process and have kind of a tradition to make kimchi.

  • But you know when when you think about.

  • For example, in Italy, you know, the pasta and the leaves are there.

  • But, you know, if other countries claim that this tradition is their own ones, then that would be really disturbing.

  • So this is kind off that China this time claims that the I S o international Standard Organization, uh, gave them the certification about Chinese kimchi so called from Chinese side, which is a pouch.

  • I that is a pickled vegetable rather than kimchi.

  • Kimchi is like a fermented vegetable.

  • So that is why it's so bothering.

  • For South Koreans to call, the peak could well as kimchi, which is really different from kimchi itself.

  • What do you see is the reason behind this Chinese attempt, in a sense, to claim kimchi as their own.

  • It looks like Chinese do not claim kimchi as its own, like fat but Chinese by having a certification for their power try.

  • They included the kimchi as a part off this Siri's off different vegetables in a way, and also this, he says, I see, is a part off the cultural diplomacy, and having all this food in the region as a part off Chinese were originals, But that kind of makes they're ready to go beyond their country itself.

  • So that is why the Korean government is there.

  • So much allergy does well about that.

  • Do you see that this feud over food will continue in the near future?

  • Um, it's not the new, for example, Like 19 years ago, Something like this.

  • I remember correctly.

  • We already had the similar kind of dispute before as well.

  • So the Chinese food and Korean food, We have similar trees and the differences, but kimchi is is so unique for for our culture on society.

  • So we already had this kind of disputed before.

  • But now the even Korean government does not consider it as a kimchi.

  • I mean, the Chinese poetry.

  • Dr.

  • Lim, Pleasure talking to you about kimchi instead off North Korean nuclear policy that we normally discuss.

  • Thank you so much.

  • Thank you very much.

now one of my favorite fermented dishes is now at the center of a spat between South Korea and China.

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Kimchi clash: South Korea accuses China of cultural and culinary appropriation | DW News

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    林宜悉 posted on 2020/12/03
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