China & South Korea at loggerheads for pickled cabbage !

Last Modified Wednesday, 9 December 2020 (15:00 IST)
South Koreans have leaped to the defense of a dish that has earned a reputation as the nation's "soul food," but which a Chinese newspaper contends is part of China's culinary culture. Julian Ryall reports.(PIC-UNI)
Social media users and South Korea's outspoken tabloid media have reacted with fury to a claim that has been awarded certification from the International Organization for Standardization for "pao cai" — a pickled vegetable dish from Sichuan — as the definitive version of "kimchi," the spicy staple that is said to embody the soul of the Korean people.
 
 
In a provocatively worded article, China's state-run Global Times newspaper reported that the ISO had recognized "pao cai" as "an international standard for the industry, led by China."
 
The South Korean Agriculture Ministry was quick to dismiss Chinese claims, insisting that kimchi is not merely fermented cabbage but a central part of the nation's food culture and that the industrial standards for kimchi were recognized by the UN's Food and Agriculture Organization as long ago as 2001. 
 
In addition, the ministry pointed out, the laborious and time-honored tradition of making kimchi — a process known as "kimjang" that involves washing and salting vegetables, saucing them with garlic, red peppers and cured fish before burying the concoction underground in clay pots — was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. 
 
'Different from kimchi'
In a statement, the ministry said the Chinese had been granted certification for pao cai, adding, "We need to understand that is different from kimchi."
 
That measured response was not sufficient for some Koreans, however, with the Chosun Ilbo newspaper claiming the move was part of China's "latest bid for world domination" and describing the Global Times as a "propaganda rag."
 
There was also fury on social media, with coverage of the issue on Naver particularly heated. One message read, "It is so frustrating to see the Chinese claiming so much of our heritage." Another said, "Historically, China has been the nation that has caused the most problems for the Korean Peninsula."
 
In a more pointed comment, another user wrote, "I am sure I hate China more than I hate Japan now!"
 
Feelings were running similarly high on Twitter, with one user claiming that the Chinese should be ashamed for "not knowing world history." Another user called for a boycott of travel to China and all Chinese imports.
 
Others were more sanguine about the challenge to a cuisine that is a way of life to Koreans. "I laughed when I heard that the Chinese were trying to claim that their dish is the 'definitive' version of kimchi," said Ahn Yinhay, a professor at the Korea University in Seoul and a keen kimchi maker every autumn. 
 
"I understand why this might make some people angry and encourage them to get on social media, but the truth is that Korean kimchi has been recognized internationally for many years. It's effectively synonymous with Korea and our culture and simply claiming it is Chinese is not going to make that change," she told DW.
 
"The claim is just absurd," she said. "The two things are completely different and the process of creating the two dishes is different. I'm not sure what the Chinese newspaper was even thinking, but perhaps we should not be surprised as it is a state-run publication."
 
Ahn said her family eats kimchi every day, sometimes as a side dish to every meal.