The traditional way of preparing winter kimchi (kimjang) was inscribed on UNESCO’s Representative List of Intangible Cultural Heritage of Humanity in 2013.
The resulting curd is left to stand for 45-60 minutes.
The beaten curd is collected in gauze cloths, then divided into two parts and placed in molds. In these molds, the moist curd is turned over every hour for 24 hours to obtain the desired shape.
