联合国教科文组织认可朝鲜泡菜制作传统 将其列入非遗名录

（单词翻译）

联合国教科文组织认可朝鲜泡菜制作传统 将其列入非遗名录

Kimchi is a spicy¹ and sour side dish made by fermenting² vegetables-usually cabbage-with spices such as chili³ peppers, garlic and ginger⁴.

朝鲜泡菜是由卷心菜等蔬菜为主原料，辅以辣椒，大蒜和生姜等香料经过发酵制作而成的酸辣佐菜。

While it is common in South and North Korea, variations of kimchi are gaining popularity around the world.

虽然它在韩国和朝鲜都很常见,但千变万化的朝鲜泡菜正越来越受到世界人民的青睐。

South Korea has already received UNESCO recognition and now the North has it too.

韩国泡菜已经得到了联合国教科文组织的认可，而现在朝鲜泡菜也获得了这项殊荣。

"Kimchi is a vegetable dish made by seasoning⁵ various vegetables or wild edible⁶ greens with spices, fruit, meat, fish or fermented⁷ seafood⁸ before they undergo lactic⁹ fermentation. Kimchi has hundreds of variations, and it is not only a daily dish but it is also served on special occasions such as holidays, birthday parties, weddings and even at state banquets. The differences in local conditions and household preferences and customs result in variations in recipes and ingredients."

“朝鲜泡菜是由各式时令蔬菜或野生可食用蔬菜制作而成,在乳酸菌发酵以前，需要用香料、水果、肉类或者海鲜进行调味。朝鲜泡菜有数以百计的变化,不仅是每天的可口小菜而且在假期、生日派对、婚礼,甚至在国宴等特殊场合也曾有它的身影。当地条件及家庭偏好，习俗的的差异使得朝鲜泡菜的配方及原料部分产生变化。”

Kimjang, the process by which most South Korean kimchi is made, was granted UNESCO status in 2013.

联合国教科文组织在2013年把韩国泡菜定为世界非物质文化遗产。

But North Korea claims its kimchi is different and deserves special recognition.

但朝鲜宣称其泡菜与之不同,也应该受到特别重视。

North Korean kimchi is less spicy and less red because it uses fewer hot peppers.

由于用的辣椒较少，朝鲜泡菜没有那么辣，颜色没有那么红。

The U.N. agency granted its variation of kimchi the status of "intangible cultural heritage of humanity."

联合国机构授予朝鲜泡菜“人类非物质文化遗产”的称号。

Regardless of its status, few Koreans can imagine a meal without their traditional pickles¹⁰.

无论获得怎样的殊荣,这两个国家的人民的一餐饭决不能少了自己精心制作的泡菜。

Some even believe it has medicinal properties.

有些人甚至认为泡菜具有药用价值。

"Kimchi is our national food, it's something special, and it's something we just have to have as part of our diet."

“泡菜是我们国家的特色菜,它是非常特别的,是我们的饮食中不可或缺的一部分。”

Kimchi recipes and ingredients vary from village to village and not only between North and South.

而且不仅南北两个国家的泡菜存在差异，就连各个村子之间泡菜的配方和原料也各有不同。

One thing they all have in common is the pungent¹¹ smell that comes from fermenting, something non-Koreans need time to get used to.

但泡菜都有一个共同点，就是发酵的气味刺鼻，很多外国人需要一段时间才能适应。