"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.

Jukryunggo is recorded to have been prepared by boiling water with rice wine and honey and ginger juice. It is presumed to have been produced after the mid-Joseon Period.

Jukryunggo is a medicinal liquor made in Jeolla-do, where bamboo is abundant. In oriental medicine, it was used as a first aid when a child was suddenly unable to speak due to wind. It was also manufactured by adding raw sulfur, gyesim, and Seokjangpo.

Choe Nam-seon recorded Gamheung-ro in Pyongyang and Lee Gang-ju and Jukryunggo in Jeonju as Joseon's famous liquor.

Song Myeong-seop, the holder of the function, has been teaching the traditional way of brewing liquor for more than 30 years, won the grand prize in the Guksundang contest, and is constantly striving to keep the tradition alive.

Gyubang Darye is a restoration and succession of traditional Korean tea culture, and the restoration and establishment of tea culture and etiquette in everyday life in Incheon.

Since Lee Gwi-rye, a skilled craftsman, learned tea etiquette from her grandfather who had been involved in the Donghak Movement since childhood in 1973, she received the lifestyle and form from Yoo Seung-guk, a professor at Sungkyunkwan University, and the Jeonju Yi Clan's Incheon Support Center.

In 1974, Dagyeong, Dasin, Dongdasong, and Gukjo Orye were studied in various literature and traditional Buddhist temples. In 1978, the Korean Tea Association and the Korea Tea Culture Association in 1980, the tea ceremony were restored and developed and distributed.

On October 3, 1974, the Korean Folk Village opened in Yongin, Gyeonggi-do.

Located at 90 Folk Village Road, Giheung-gu, Yongin-si, Gyeonggi-do, the Korean Folk Village is a comprehensive tourist destination with the theme of traditional culture built to preserve and transfer our folk culture and to use it as a tourist resource and field-training educational facility.

The Korean Folk Village reproduces the customs and lifestyle of the late Joseon Dynasty by combining houses of 99 kan yangban houses, intangible cultural assets such as pungmul nori, tightrope walking, and folk crafts such as bamboo work, embroidery, and knots.