-[100 Icons of Korean Culture] Kimchi (김치).

We set off to find the most beautiful sound in the world. We found sounds that moved our hearts. After an hour on curving roads, we reached an isolated mountain village. We arrived at the place where we would be recording the sounds created by the hands of a very special woman. Are you a farmer? Yes. How much do you earn a year? Two or three times a year. You're picking cabbages. Why? I have to pick cabbages. Testing, two, lock, one, two. Yes, director. Let's go. I'm not going to pick cabbages. I'll take a daughter if she doesn't come. I want to pick cabbage today Mother, shall I give you cabbage for free? Yes, give it to me so that I can eat it easily. I payed for the cabbages. You did? Oh, alright. Maybe we can give it to Kang senses. Yes, I understand. To make delicious kimchi for her children, the mother must pickle the cabbages well in salt water. Her children were her strength, her rock, through good times and bad. The pickled cabbages must lie quietly until the next morning. Meanwhile, the mother prepares a fire to keep her warm through the cold mountain night. This fire pit has been with her for the past 65 years. This was where she could shed her tears without reproach, blaming the stinging smoke. The cabbage is frozen, so the water doesn't come out. So I have to shake it like this. If I shake it like this, the water doesn't come out. But if I shake it like this, the water comes out. Only a mother's wish to feed her children good kimchi could bring her to wash the cabbages in icy water and prepare the kimchi seasoning. Toward the end of the process, the women in the neighborhood rolled up their sleeves to help. She is busy preparing the seasoning ingredients for the cabbages. She is happy there is still something she can do for her children. Her sons in Ulsan, Busan and Daegu, and her daughters in Pohang, Gumi and Seoul. The kimchi is finished. All that is left is for the kimchi, buried deep underground to ripen into delicious food and to protect itself from freezing all winter. We look forward to hearing the sounds of kimchi being made next year as well.