Journalists, others embrace Korean Kimchi culture in AbujaJournalists, creators, Nigerian parents, and members of the diplomatic community gathered in Abuja to partake in the preparation of Baechu Kimchi, Korea’s iconic fermented cabbage dish, marking the 2024 Kimchi Week.
The annual event, hosted by the Korean Cultural Centre in Nigeria (KCCN) on November 22, spotlighted the art of making Baechu Kimchi while fostering cross-cultural appreciation.
Kimchi, a quintessential Korean dish with over 100 variations, is revered as a symbol of Korean identity and is internationally recognized as a health food. In 2006, it was named one of the world’s five healthiest foods by Health magazine and received recognition from the Codex Alimentarius Commission under the UN Food and Agricultural Organization.
The event aimed to immerse Nigerians not only in the flavors of Kimchi but also in the cultural tradition of Kimjang—the communal practice of preparing and sharing Kimchi.
Attendees hailed the event as an enriching experience. Chinelo Chikelu, a journalist with Leadership newspapers, applauded KCCN for creating a platform that allowed participants to actively engage in Korean culture.
“It’s an exciting experience. We weren’t just observers but participants in something so wholesome and genuine,” Chikelu said.
Juliet Iwuala, a content creator, praised the initiative but suggested reducing the spice level to match personal taste preferences. “I’d use less spice if I were to make it myself,” she noted, appreciating the event’s cultural significance.
Victor Ude, a Nigerian student at Seoul National University, shared insights on adapting to Korean cuisine, stating, “It took me time to get used to fermented foods, but the health benefits are undeniable. Events like this help bridge cultural gaps.”
Sharon Yakubu, Event and Culture Officer at KCCN revealed that this was the first Kimchi-making event in Nigeria. “Our goal is for Nigerians to experience Kimchi culture hands-on and learn its significance,” Yakubu said.
Despite substituting fish sauce for Korea’s traditional dried seafood mixture, Yakubu assured participants that the result remained authentic and enjoyable, pairing well with staple foods like white rice.
Yakubu emphasized Kimchi’s health benefits, highlighting its role in promoting good health through its probiotic-rich, vegetable-based ingredients. “It’s a great way to incorporate more vegetables into our diet, especially since Nigerian meals are often carb-heavy,” she added.
The event provided a gateway for Nigerians to deepen their appreciation of Korean culture. KCCN hopes to make such initiatives a regular feature, introducing Nigerian audiences to Korea’s culinary and cultural heritage.
By the end of the day, participants left with more than just the taste of Kimchi—they left with a connection to Korea’s rich traditions and a newfound appreciation for its unique flavors.
