The late Kim Gye-soon, the holder, has contributed much to the development of our embroidery today as a first-generation and old-timer of the modern embroidery industry in Korea.

He has been a self-made man for the past 50 to 60 years and has focused more on nurturing younger students and studying embroidery than on his own.

In particular, as it was prevalent in the royal court and was practiced in the women's diadem, there were not many literature materials, so it contributed a lot to the development of embroidery by analyzing and researching old works and devoting them to the design and reproduction of works.

"Kimchi-making" is a daily and repetitive culture in which the entire Korean people participate as a community beyond regional, social, and economic differences. Kimchi is an indispensable food for Koreans regardless of the region, and it has become one of Korea's representative foods in recognition of its excellence internationally.

It is an important component of Korean culture for a considerable period of time that contains the spirit of cooperation and sharing, and through this culture, individuals have become united in their relationships with the people, relatives, villages, neighbors, and new communities and have formed their identity.

"Kimjang," the core of kimchi-making, contains traditional knowledge that nature and humans can live together, and the spirit of sharing, solidarity and harmony that emphasizes to maintain the good of society continues to modern society.

In the past, if intergenerational transmission was carried out mainly in women's communities such as mothers and daughters-in-law based on accumulated experience and knowledge, Hyundai is becoming an active entity where science is integrated and men participate in kimchi, and schools, private organizations, and local governments are also actively participating in various forms of kimchi culture.

In addition, the various fermented bacteria in kimchi show biological diversity and local diversity, giving a glimpse of cultural diversity derived from natural environment.

Making kimchi did not recognize certain holders or organizations in that it was a lifestyle and culture handed down throughout the country rather than requiring high-level special skills.

lacquer shall be applied to a wooden bowl, etc. with a colouring agent, drying, etc. in lacquer gin to keep it from rotting and glossing, and a person with the technique of lacquer and its functions shall be referred to as lacquer paste shall be referred to as lacquer paste.

It is estimated that lacquer, which is handed down in Namwon-si, was the foundation of Shilsangsa Temple in Jirisan Mountain, and its origin was achieved by making woodcrafts such as bowls and jegae for the Buddha. After that, research and technology were developed by Yang Ki-soo, a natural lacquerware master, when Korea's first woodworking school was established during the Japanese Colonial Period.

Depending on how sap is collected, lacquer is made in various colors, including raw paint and painting, with natural lacquer gin, while painted craftsmanship has a subtle brown color as it ages. In addition, the products completed through the painting of chaebol up to 67 times have a very good effect on desiccation, waterproofing, insect repellent, and polishing.

Kim Eul-saeng of Namwon and Lee Eui-sik of Jeonju, who have been running three generations of lacquerware, have passed down the wood painting business to continue the tradition of lacquer techniques.