Kimjang and the Art of Winter Kimchi Making

kimjang is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter.

kimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 and the 133rd Korean Intangible Cultural Property.

In the cooler weather of November, there are many crops in the fields and market-places, and the kimjang process begins. The labour-intensive task is shared by families, relatives, and neighbours. Groups of Korean people gather to cut the vegetables, wash them, and add salt to cure the food and begin the fermentation process. The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution prior to effective modern refrigeration is to store kimchi in earthenware jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing. As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time.

kimjang is typically a family event where everyone in the family comes together to make kimchi. We enjoyed unforgettable experience!