{"id":12039,"date":"2016-08-06T12:36:05","date_gmt":"2016-08-06T12:36:05","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=12039"},"modified":"2021-01-05T17:02:41","modified_gmt":"2021-01-05T16:02:41","slug":"kimchi-ingredient-of-korean-dna-preserved-in-seoul-gastronomical-museum","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/es\/kimchi-ingredient-of-korean-dna-preserved-in-seoul-gastronomical-museum\/","title":{"rendered":"Kimchi, ingredient of \u201cKorean DNA\u201d, preserved in Seoul Gastronomical Museum"},"content":{"rendered":"<div>The Kimchi is a spicy fermented cabbage salad with a 3,000 year-history which has become emblematic of South Korean gastronomy. So much so, the country even has a museum dedicated to kimchi, considered part of the \u201cKorean DNA.\u201d<\/div>\n<p dir=\"ltr\">At a time when its citizens are increasingly opting to buy kimchi from supermarkets instead of making it at home, Lee Ha Yeon, one of the five \u201cKimchi master chefs\u201d so-named by the South Korean government, seeks to keep its value alive.<\/p>\n<p dir=\"ltr\">\u201cFor Koreans, it is like water, or the air we breathe. There is a kimchi dish at every moment of our lives, from weddings to funerals. Even during the harsh post-war years, it was never missing from the dining table,\u201d Lee said at Seoul\u2019s Kimchikan museum. This museum, which celebrates Korean gastronomy and is located in the popular tourism neighborhood of Insadong, was opened in 1986 and offers Kimchi-centric interactive games and video art, and even classes by experts such as Lee on how to prepare the dish.<\/p>\n<p dir=\"ltr\"><a href=\"http:\/\/www.laht.com\/article.asp?ArticleId=2418235&amp;CategoryId=13003\">Read original article at laht.com full article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Kimchi is a spicy fermented cabbage salad with a 3,000 year-history which has become emblematic of South Korean gastronomy. So much so, the country even has a museum dedicated to kimchi, considered part of the \u201cKorean DNA.\u201d At a time when its citizens are increasingly opting to buy kimchi from supermarkets instead of making [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":12031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-12039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kimchi, ingredient of \u201cKorean DNA\u201d, preserved in Seoul Gastronomical Museum - IGCAT<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kimchi, ingredient of \u201cKorean DNA\u201d, preserved in Seoul Gastronomical Museum - IGCAT\" \/>\n<meta property=\"og:description\" content=\"The Kimchi is a spicy fermented cabbage salad with a 3,000 year-history which has become emblematic of South Korean gastronomy. 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