【亚洲•韩国】越冬泡菜文化非物质文化遗产项目

 制作越冬泡菜对要度过漫长寒冷的冬天的韩国人来说，是一种极为必要的越冬准备。一到了深秋制作越冬泡菜的季节，家人或亲戚，尤以女性为中心，会全部聚到一起制作越冬泡菜，并将越冬泡菜分送给生活困难的人，以此来充分确保冬天所吃的泡菜。制作越冬泡菜具有社会分享、增强成员间合作、传承制作越冬泡菜文化等各种目的，它超越了地区间的差异、社会•经济差异，具有涵盖所有大韩民国国民这一大的特征。

整个韩半岛盛行的越冬泡菜的起源无从得知，从文献上来看，高丽时代的李奎报(1168~1241年)所写的诗中有“将萝卜放在酱或萝卜中腌制”的内容，提及过制作泡菜，像现在一样，初冬制作越冬泡菜的记录在19世纪的文献中才正式出现。

历经悠久岁月，韩国人创造性发展了最适合周边自然环境的制作越冬泡菜的方式，制作越冬泡菜的具体方式和材料经过许多代人传承下来,这尤其在婆婆和儿媳之间进行。制作越冬泡菜各季节都有需要做的事情，过程长达一年。春天家家户户会准备虾酱、海蜒酱等各种海鲜酱；夏天准备好天日盐，夏末晒干辣椒，磨辣椒面；到了深秋和初冬制作越冬泡菜的季节，地区共同体会同心协力，来充分保证地区内所有家庭在漫长寒冷冬天所吃的菜。

制作越冬泡菜文化超越地区和时代，获得广泛传承。令韩国人实践与他人分享之情，促进团结，为韩国人带来认同性和归属感这一点和通过促进具有创意性使用相似天然材料之饮食习惯的国内外各种共同体间的对话，为提高非物质文化遗产的可视性做出贡献这一点受到肯定，被联合国教科文组织一致同意收录为人类非物质文化遗产(2013年12月5日)。Making kimchi for overwintering is an extremely necessary preparation for Korean people to spend a long and cold winter. When it comes to the late autumn season of making wintering pickles, family members or relatives, especially women-centered ones, will all gather together to make wintering pickles and distribute them to people living in difficulties, so as to fully ensure the wintering pickles they eat. The production of wintering pickles has various purposes, such as social sharing, enhancing cooperation among members, inheriting and producing wintering pickles culture. It transcends regional differences, social and economic differences, and has the characteristics of covering all Republic of Korea nationals.

The origin of wintering pickles prevailing throughout the Korean Peninsula is unknown. Literature shows that Li Kui Pao (1168-1241) of the Koryo era wrote a poem about "pickling radish in sauce or radish". It mentioned making pickles. As now, the record of making wintering pickles in early winter appeared formally in the literature of the 19th century.

After a long period of time, Koreans have creatively developed the most suitable way to make overwintering pickles in the surrounding natural environment. The specific ways and materials of making overwintering pickles have been passed down from generation to generation, especially between mother-in-law and daughter-in-law. The process of making kimchi for overwintering is one year long and needs to be done in every season. In spring, households prepare shrimp sauce, sea meadow sauce and other seafood sauces; in summer, they prepare daily salt, dry chili peppers at the end of summer and grind chili noodles; in late autumn and early winter, the regional community will work together to fully ensure that all families in the region eat in the long cold winter.

The production of over-wintering kimchi culture transcends regions and times and has been widely inherited. It is affirmed that South Koreans can contribute to enhancing the visibility of intangible cultural heritage by promoting the practice of sharing with others, promoting solidarity and bringing a sense of identity and belonging to South Koreans, and by promoting dialogue among various communities at home and abroad with creative dietary habits similar to natural materials. It has been unanimously accepted by UNESCO as a human being. Intangible cultural heritage (5 December 2013).