"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.

Born in 1944, Im Soon-ok learned sewing from her aunt and teacher Seo Jeong-soon.

Im Soon-ok has been engaged in Traditional dressmaking, including the costume of the royal court of the Joseon Dynasty, and has been training many disciples through a workshop.

He has won a number of awards including the Hanbok of Korea, the Chimseon Cultural Products Contest, the Jeollabuk-do Skills Competition, and the Korean Beauty Contest.

Jindo Hongju can find its origin in Soju, which came from the Yuan Dynasty of China during the Goryeo Dynasty. Therefore, scholars argue that the Mongolians who came to destroy Sambyulcho may have introduced the secret method of lowering Hongju, but it is hard to say that the herb used as a ingredient was introduced to Hongju using raw medicine because it is difficult to grow in the devastated Mongo land.

Since the late Goryeo Dynasty, our ancestors have been making and drinking soju called hanju or baekju in any province. Originally, soju was used only in the royal court, but it seems to have gradually become popular with the working class.

In this process, the wisdom of adding medicine to soju was developed, and the liquor was developed into weak soju or hansoju, giving birth to famous alcoholic beverages that were unique to each region. Jindo Hongju is also thought to have developed into a local silk.

The process of making is three stages of the manufacture, desalination and fermentation of yeast and distillation. Hongju is a liquor with a high alcohol content of 40 percent or more that helps digestion, and has a high alcohol content of 40 percent or more, which makes you feel drunk even with a small amount without much stimulation in your throat, and has the effect and characteristic of being able to do cocktails without a hangover.

Jindo Hongju had been generally manufactured in a well-to-do house until liberation, but since then, due to severe alcohol control, women and women who have a harder life than rich families secretly manufactured it as a means of Living, and the secret recipe has been passed down to this day.

Currently, the Jindo Traditional Hongju Preservation Society, which was founded in 1993, preserves, develops, and industrializes, and is inherited by Heo Hwa-ja, the holder of functions.