Thousands of people volunteered at a kimchi making festival in the South Korean capital of Seoul on Friday. This is the fifth installment of the two-day Seoul Kimchi Festival, and organisers predict that some 6,000 volunteers will participate in producing an estimated 165 tonnes of kimchi, which will then be distributed to those in need. Kimchi is an ever-present side dish in Korean cuisine... Еще and most commonly consists of seasoned, salted and fermented cabbage or radish, although a vast variety of different vegetables are also used. The pickling process helps preserve the ingredients and before the advent of refrigeration kimchi was an invaluable source of vitamin rich nutrition during winter. Preparing kimchi for the cold, winter months is traditionally a communal activity, where families and communities compete to produce the most of the fermented vegetable dish. The practice, known as Gimjang, joined French gastronomy and Belgian horseback shrimp fishing on the UNESCO Intangible Cultural List in 2013.