Pulmuone Museum Kimchikan Hosts Special Fermented Food Experience Program in Collaboration with Sangchon Foods Entry

◦ Pulmuone Museum Kimchikan launches special experiential programs to promote and spread awareness of Korean fermented foods and traditional fermentation culture

◦ Participants can make traditional jang (fermented sauce) and jang kimchi with Master Artisan Kwon Ki-ok on October 23 and 30

◦Pulmuone Museum KImchikan plans to expand unique programs that allow visitors to experience broader aspects of Korean traditional food culture beyond kimchi

SEOUL – October 12, 2025 – Pulmuone’s Museum Kimchikan announced on the 12th that it will hold a special experiential program in collaboration with Sangchon Foods, a royal jang (fermented sauce) heritage company, offering participants the opportunity to make Korea’s representative fermented foods such as jang and kimchi.

Established in 1994, Sangchon Foods is a specialized food company that continues the legacy of Korea’s traditional fermented sauces—including gochujang (red pepper paste), doenjang (soybean paste), and ganjang (soy sauce)—in partnership with master artisans. This collaboration aims to provide both domestic and international visitors with opportunities to experience kimchi and jang making firsthand, further promoting the excellence of Korean fermented foods and traditional fermentation culture beyond kimchi.

On October 23, the program “Fermentation of Korea: Jang” will be held, featuring Master Artisan Kwon Ki-ok, renowned for her eoyukjang (fermented fish and meat sauce). Participants will enjoy docent-led tours introducing the science and culture of fermentation within the museum’s exhibition space, followed by a lecture and demonstration by Master Kwon on various types of jang. Attendees will also have the opportunity to make their own barley gochujang and sample it on-site.

On October 30, the second program, “Royal Kimchi: Jang Kimchi,” will be offered, where participants can make traditional jang kimchi with Master Kwon. The session includes docent commentary, a video presentation, and a lecture on the characteristics of jang and jang kimchi. Participants will then watch a live demonstration and make and taste jang kimchi themselves.

Both special programs will run from 1:30 p.m. to 3:30 p.m., lasting approximately two hours.

Those who wish to participate can apply via the reservation form posted in the announcement section of the Museum Kimchikan website from October 12 to 17. The participation fee is 15,000 KRW per person, and program registrants are granted free admission to the museum.

“We prepared these special programs to introduce Korea’s representative fermented foods, kimchi and jang, to visitors in their 20s to 40s," stated Na Kyung-in, Team Manager of Pulmuone Museum Kimchikan. "Moving forward, we plan to offer more unique programs that highlight traditional Korean food culture at Museum Kimchikan and further our efforts to share the value of Korea’s culinary heritage both domestically and internationally.”

Pulmuone Museum Kimchikan, Korea’s only kimchi museum, first opened in Pil-dong, Jung-gu in 1986 and reopened in Insa-dong, Jongno-gu, Seoul, on April 21, 2015. The museum attracts approximately 40,000 visitors annually, both domestic and international. Since the year before last, the number of foreign visitors has surged, and last year, the proportion of Korean and foreign visitors reached about 50% each—reflecting the growing global interest in kimchi.

[Reference] Museum Kimchikan Visitor Information

- Address: 4th–6th Floors, Insadong Maru, 35-4 Insadong-gil, Jongno-gu, Seoul

- Opening Hours: Tuesday–Sunday, 10:00 a.m.–6:00 p.m. (Last admission at 5:30 p.m.)

- Closed: Every Monday, January 1, Lunar New Year Holidays, Chuseok Holidays, Christmas Day

- Inquiries: +82-2-2088-8531, 3795 / www.kimchikan.com