Abuja, Nigeria — The Korean Cultural Centre in Nigeria (KCCN) celebrated Kimchi Week 2025, its annual cultural and culinary festival dedicated to Korea’s most iconic traditional dish: Kimchi. This year’s edition, themed “Kimchi 360 Degrees,” showcased Kimchi as a wholesome, versatile food that goes beyond the Korean home and pairs beautifully with dishes from other cultures—including Nigerian favourites such as suya (grilled meat), plantain dishes, and more.

Participants were introduced to the taste, history, creativity, and global appeal of Kimchi while engaging in meaningful cultural exchange between Korea and Nigeria.

Kimchi—made from fermented vegetables such as napa cabbage, radish, cucumber, and mustard leaves, seasoned with chili flakes, garlic, ginger, and spices—is widely recognised for its bold flavor, health benefits, and deep cultural significance. It remains a core symbol of Korean identity and a staple in Korean households.

Kimchi Week 2025 featured a diverse programme designed for food lovers, families, cultural enthusiasts, and the general public. Highlights included:

Kimchi-Making Workshop

Participants learned how to prepare Baechu Kimchi, guided by a Korean culinary expert.

“Kimchi 360 Degrees” Showcase

An engaging presentation of 10 distinct types of Kimchi, highlighting their ingredients, regional roots, and unique flavor profiles.

Cultural Exhibitions

Short films and visual displays that explored the tradition of Kimjang—the communal preparation and sharing of Kimchi—recognised by UNESCO as an Intangible Cultural Heritage of Humanity.

The event aimed to deepen appreciation for Korean cuisine, promote cross-cultural dialogue, and offer Nigerians a hands-on encounter with one of Korea’s most cherished traditions.

Feedback from Participants

Chef Geoffrey, Vice President of the Professional Chef Association of Nigeria:
“It is great to be a part of Kimchi Week again. I am always impressed by how healthy Kimchi is and how creatively it can be used. Our instructor mentioned pairing it with Nigerian dishes such as suya, and that’s something I definitely want to try.”

Mrs. Abosede Paul-Obameso:
“The experience was very communal and exciting. I enjoyed the tangy taste of Baechu Kimchi, and I’ll be trying it at home.” 

For media inquiries, please contact:
Korean Cultural Centre in Nigeria (KCCN)