these days you can even find kim chie on international flights. it's an essential part of a korean meal. up until about a decade ago it was made across the country in both rural and urban areas. kimjang is group work. families and neighbors get together to pickle cabbage with korea's seasoning. the recipe also changes depending on the season with varying levels of chilli and salt. it's a tradition in south korea that people of the same neighborhood come together for kimjang and share the kimchi. kimjang has become less popular due to rapid urbanization and trend toward a nuclear family, more people are buying processed kim chie. there's a steady decline in the amount of young people eating it as well. >> translator: i don't eat kimchi because it's too spicy for me. i don't know how to make it either. >> reporter: the government has responded by launching a project to protect the country's food culture. it puts emphasis on the collective process of kimjang as a way to reaffirm the korean identity and strengthen family cooperation. kimjang is now on