The Global Journey of Kimchi
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Kimchi is so much more than just a superfood; it’s the living heartbeat of Korean culture. At the forefront of preserving this legacy is the World Institute of Kimchi (WiKim). By bridging the gap between ancient fermentation traditions and cutting-edge biotechnology, WiKim ensures that Korea remains the true "mother country" of this iconic dish.
The Global Kimchi Ambassador program is back for another exciting term. This initiative is WiKim’s way of taking Kimchi’s global story to the next level, and this year is no exception.
I am incredibly honored to represent the 2026-2028 term as a photographer and content creator from Türkiye. Our new group of ambassadors is a diverse mix—ranging from researchers and food experts to digital creators. I truly believe this will be one of the program's most impactful chapters, where we tell the story of Kimchi not just through scientific data, but through visual storytelling and narratives that resonate across borders.
To dive deeper into this vision, I had the chance to sit down for an exclusive chat with Chang Hyeon Lee from the WiKim Science-Culture Convergence Team, as well as my fellow ambassadors: Ana María Aristizábal (Colombia), Fergi Nadira Bachruddin (Indonesia), Irene Song (UK), Taeyeon Kim (The Netherlands), and Minseon Kim (Republic of Korea).
Chang Hyeon Lee, Team Leader (WiKim Science-culture Convergence Team)
1. What is the most fundamental feature that distinguishes this program from other cultural ambassadorship projects?
I believe the key differentiator is that this program goes beyond simply promoting kimchi and instead creates a structure in which kimchi culture is actively developed within local communities. Whereas typical ambassadors tend to focus on media exposure or one-off events, Global Kimchi
Ambassadors engage in education, hands-on experiences, and content creation, enabling local people to actually experience and enjoy kimchi. In that sense, this program is less about “promotion” and closer to a process of embedding kimchi into the food culture of each country.
2. How will the opportunities provided to ambassadors during this two-year period help us gain a deeper understanding of Kimchi?I see this program not as simply carrying out activities, but as a process of learning, interpreting, and then conveying that understanding to others. Through the institute, participants acquire specialized knowledge such as the history of kimchi and the science of fermentation, while also gaining firsthand insight into how people respond by running classes and creating content locally. As this cycle repeats, kimchi comes to be understood not just as food, but as a culture, a science, and ultimately as a form of global content.
3. In the digital world, which method (visual, written, or video) do you believe reaches a global audience most effectively when telling the story of Kimchi?
Personally, I believe video content is the most effective. Because kimchi involves a fermentation process, vibrant colors, and a visually engaging preparation method, it is conveyed most intuitively when shown through video. However, it shouldn’t end with video alone? Key information should also be distilled into card-style news posts or images, while more in-depth narratives are developed through written content. Ultimately, the goal is to capture attention through video and then expand understanding and emotional engagement through a range of complementary content formats.
4. What kind of interaction and collaborative project environment has been designed among ambassadors selected from different countries?
This program is not designed around isolated individual activities, but rather operates as an interconnected system. Participants regularly share their activities through workshops and online meetings, while the institute serves as a central hub that links content and projects together. Through this process, experiences gained in each country are shared among participants, naturally fostering the development of a global collaborative network, one of the program’s defining features.
5. Do the long-term goals of the program include supporting the fusion of Kimchi with local cuisines?
I believe the fusion of kimchi with local cuisines is a very important aspect. However, the key is not simply mixing them together, but expanding kimchi in ways that reflect each country’s food culture and ingredients so that local people can embrace it naturally. For example, this could involve incorporating kimchi into salads, vegan dishes, and a wide range of local cuisines, while still preserving its essential character. Ultimately, the goal is for kimchi to move beyond being seen as exclusively Korean food and become something that people around the world enjoy as part of their everyday diet.
GLOBAL KIMCHI AMBASSADORS
1. As a "Kimchi Ambassador" in your own country, what is the primary motivation that excites you the most as you begin this journey?
Ana María Aristizábal (Networker, Colombia): My motivation comes from a very personal place, one that is rooted in family, memory, and gratitude. My grandfather was a veteran of the Korean War, and growing up, his story created a deep emotional connection with Korea in my life. Becoming a Kimchi Ambassador feels like a way of honoring that legacy, of transforming a story of war into one of culture, connection, and life. But this is not a journey I walk alone. This path has been built alongside my wife, Katherine. Chigüiras Kimchi exists because of her vision, her discipline, and her love for what we do. Without her, none of this would be possible. This recognition is as much hers as it is mine. Through this role, I want to build a living bridge between Korea and Colombia. Kimchi is still largely unknown in my country, but I see a huge opportunity—not only to introduce it, but to integrate it into our daily lives.
At the same time, I feel a strong responsibility to connect the Korean gastronomic ecosystem in Colombia. Many people are doing valuable work, but often in isolation. I believe that if we come together, collaborate, and grow as a community, the impact can be much more meaningful and lasting.
Fergi Nadira Bachruddin (Communicator, Indonesia): My biggest motivation comes from my personal love for kimchi. I’m really excited to introduce it to a wider audience, especially Gen Z and millennials in Indonesia. I want them to understand what kimchi really is, not just as a Korean dish, but also its health benefits, cultural meaning, and why it has become so globally loved.
Irene Song (Networker, UK): The fact that four ambassadors, including myself, were selected from the UK alone speaks volumes about the soaring interest in K-food and Kimchi here. Witnessing local Kimchi brands already hitting major supermarket shelves and seeing the clear demand for fermented foods has been my biggest motivator. Beyond just availability, I feel a strong calling to build a network and provide education so that healthy, authentic Kimchi can truly become a staple on British dinner tables.
Taeyeon Kim (Educator, The Netherlands): This is my second term as a Global Kimchi Ambassador, and so excited to continue this journey promoting Kimchi. What excites me the most is the opportunity to introduce Kimchi in ways that resonate with different cultures, while carrying a strong sense of responsibility in sharing Korean culture. Over the past year, I have been able to witness how Kimchi is gradually evolving and being understood in different contexts. Seeing that change firsthand has been incredibly meaningful, and it makes me look forward to how much more we can shape and expand this understanding during this term.
Minseon Kim (Educator, Republic of Korea): I teach kimchi to foreigners. While teaching, I have frequently experienced moments where an unfamiliar food gradually turns into a familiar, everyday dish. During that process, the fact that people and cultures connect through kimchi has been the most meaningful part for me. As a Kimchi Ambassador, I hope that more people will make kimchi themselves and cherish that experience as a precious memory of their travels in Korea.
2. In your opinion, what is the most fascinating aspect of Kimchi that more people around the world should discover?
Ana María Aristizábal : What fascinates me most about kimchi is that it holds two worlds at once. On one side, it is deeply complex, full of history, technique, regional identity, and family tradition. On the other hand, it is incredibly alive. It evolves, it ferments, it transforms over time. In Colombia, we are just beginning to understand the power of fermented foods. There is a growing awareness around gut health, and more people, including even doctors, are talking about the importance of microbiota. Kimchi arrives at exactly the right moment. It has the potential to become a true superfood in my country, not because it is trendy, but because it is both deeply nutritious and genuinely delicious.
Fergi Nadira Bachruddin : I think the most fascinating aspect of kimchi is its combination of tradition, science, and health benefits. The fermentation process is very unique and natural, and it creates good bacteria that are beneficial for our bodies. What’s even more interesting is that kimchi is not only delicious, but it’s also linked to improving gut health and even helping with issues like obesity. So it’s really a complete package, culture, taste, and health.
Irene Song : While many know Kimchi as a health food rich in probiotics, the most fascinating part is its incredible versatility. It’s not just about napa cabbage; Kimchi is a culinary craft that can be made with almost any vegetable. I want to show the world that while we respect traditional roots, Kimchi can be beautifully localized using seasonal British produce, making it a natural and seamless part of a modern, everyday diet.
Taeyeon Kim : I think the most fascinating aspect of Kimchi is its flexibility. This is often what surprises people when I explain it. Kimchi is not just one single type of dish, like baechu kimchi, but a much broader category based on fermentation, seasonality, and local ingredients. It can be made with any kind of vegetables (using all parts!) as well as fruits or even seaweeds. That means it can evolve and adapt, while still maintaining its identity. It can also transform into an ingredient for cooking, going beyond a single dish and becoming part of a wide range of meals. This is something many people don’t fully realize, and I believe it opens up endless possibilities for how Kimchi can be understood and practiced globally. And I'm happy to contribute to that.
Minseon Kim : Kimchi is one of the foods that best represent Korea. I believe that as Korea becomes more widely known, people should also know about kimchi, the representative food that comes to mind when thinking of Korea. It is also, of course, a healthy fermented food.
3. What will be the very first message you share with your followers regarding Kimchi?
Ana María Aristizábal : My first message would be simple: Thank you for being part of this journey. Building a community around kimchi in Colombia is not easy, and every person who is curious enough to try, to ask, or to learn is already part of something meaningful. I also want to make a promise: I will share knowledge responsibly. There is a lot of information out there, but not all of it is accurate. I want people to understand kimchi not only as something “interesting” or “different,” but as something serious and real. Kimchi can belong on a Colombian table. It can live alongside our flavors, our traditions, our everyday meals.
Fergi Nadira Bachruddin : The first message I want to share is that kimchi is a healthy food that supports your gut health. It’s rich in probiotics, and taking care of your gut means taking care of your overall health. So, kimchi is not just food, it’s part of a healthy lifestyle.
Minseon Kim : Kimchi is easy to make and delicious!
4. What will be the most significant professional or personal experience that this program contributes to your life?
Ana María Aristizábal: On a personal level, this program feels like a full-circle moment. It connects my grandfather’s history, my present life, and the work we’ve been building with so much care. Professionally, it represents a natural evolution of my path. I have spent over 15 years working as a political scientist, focused on building bridges, creating dialogue, and strengthening networks within public institutions in Colombia. Now, I want to bring that same experience into the cultural and gastronomic space. My goal is not only to promote kimchi as a product, but to help build a stronger ecosystem around Korean culture in Colombia, connecting people, creating alliances, and generating long-term impact. If kimchi can become a platform for cultural exchange, collaboration, and even well-being, then I feel I am contributing something truly meaningful.
Fergi Nadira Bachruddin : I think this program will be a meaningful experience both professionally and personally. Professionally, it allows me to connect my background in journalism with cultural storytelling, especially in promoting Korean culture through food. Personally, it’s a chance to grow, meet people from different countries, and become more confident in representing my country on a global stage.
Minseon Kim : I believe this is an opportunity for my experience in teaching kimchi with pride to move in a more professional direction.
5. How has receiving this title today influenced your perspective on Korean culture and your sense of responsibility?
Ana María Aristizábal: Receiving this title has changed something important in me. Before, my connection to Korean culture came from admiration and curiosity. Now, it comes with responsibility. I feel a deep commitment to represent kimchi and Korean culture, with respect and honesty. That means understanding its origins, valuing its traditions, and being careful not to simplify or distort what it truly represents. Kimchi is not just food. It is history, resilience, and identity. And carrying that message is both an honor and a responsibility that I take very seriously.
Fergi Nadira Bachruddin : Receiving this title makes me see Korean culture in a deeper and more meaningful way. It’s not just about K-pop or dramas, but also about traditions like kimchi that carry history and values. It also gives me a strong sense of responsibility to represent kimchi accurately and share its story in a way that is engaging and trustworthy.
Minseon Kim : Moving forward, rather than simply teaching kimchi recipes, I plan to inform and introduce various aspects such as the culture and history contained within kimchi as an expert.
6. (For non-Korean members) How do you envision changing the initial image that comes to mind when people think of "Kimchi" in your own country by the end of this program?
Ana María Aristizábal: In Colombia today, kimchi is still largely unknown. And when people do hear about it, it is often seen as something distant, exotic, or difficult to understand.
My goal is simple, but ambitious: I want kimchi to feel close. By the end of this program, I hope that when Colombians hear the word “kimchi,” they not only recognize it but feel curious, open, and even familiar with it. I want it to be seen not just as a Korean dish, but as a cultural treasure that we have learned to appreciate, respect, and integrate into our own way of living. If kimchi can move from being unknown to being Welcome, then I will feel that we have done something truly meaningful.
Fergi Nadira Bachruddin : In Indonesia, kimchi is often seen as something similar to pickled or fermented foods we already have. I want to go beyond that perception and show that kimchi is more than just “asinan.” It has a deeper cultural meaning, a unique fermentation process, and significant health benefits.
This interview was conducted via email between April 16th and April 24th, 2026.
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