Silla University Lifelong Education Center, International Students' Kimchi-Making Experience Activity

Shilla University (President Heo Nam-sik) Lifelong Education Center announced on the 5th that it held a kimchi-making experience and sharing event to celebrate the end of the year.

On the 30th, the kimchi-making experience and sharing event hosted by Shilla University Lifelong Education Center and the 50+ Life Redesign University Urban Agriculture Club was held at the art gallery. Lifelong Education Center officials and graduates of the 50+ Life Redesign University provided international students with the opportunity to experience kimchi-making to introduce Korean tradition, and planned this event to share warmth during the winter by delivering food items such as ramen and instant rice.

Following detailed explanations from the Urban Agriculture Club members, the international students created the seasoning themselves and stuffed the kimchi filling between the cabbage leaves, creating precious memories through the kimchi-making experience.

The international students who participated in the experience said, “I usually liked and enjoyed eating Korean kimchi, but I did not know well how it was made. Through this experience, I was glad to learn the process of making kimchi,” and added, “I am grateful that delicious kimchi can be made and eaten thanks to the efforts of many people.”

Kim Sang-kwon, responsible professor of the 50+ Life Redesign University at Shilla University Lifelong Education Center, said, “I hope this was a good experience for international students who have no experience with kimchi-making,” and added, “I hope the food items prepared by the Urban Agriculture Club will be well used by the students and contribute to creating a warm atmosphere in the local community at the end of the year.”

The Urban Agriculture Club, composed of graduates of the 50+ Life Redesign University at Shilla University Lifelong Education Center, takes the lead every year in various community contribution activities such as kimchi-making events and agricultural product sharing activities.