origin of kimchi, how to make kimchi (Kimjang: making and sharing kimchi)

"Have you finished kimjang?"

 

This sentence is "saying hello" these day in Korea.

 

Kimjang(김장) is the traditional process of preparation and preservation on kimchi(김치). Kimchi is a unique and traditional fermented ethnic Korean dish that originated over 3,000 years ago. 

 

It is usually called kimjangcheol(김장철 = kimjang season) in Korea from early November to mid-December.

 

Maybe kimjang is an important factor in Korea, so, we say 'Have you finished kimjang?'

 

On December 5, 2013, 'Kimjang: making and sharing kimchi' was designated as a World Heritage Food by UNESCO.

 

It was probably listed for the following reasons:

 

Kimjang is the labour-intensive task. So we need a lot of people; families, relatives and neighbor; for that. Making and sharing kimchi, especially the collaborative work of kimjang, reaffirms Korean identity. It also reminds many Koreans that humanity should live in harmony with nature. Then, through kimjang, many Koreans realize the spirit of sharing and practice it. 

 

◆  Photo by hanul choi from pixabay

 

▣ How to make kimchi

 

My family made kimchi this year as follows:

 

1. We planted Korean cabbage seedlings and radish seeds in late August, on a weekend farm.

 

 

2. We harvested Korean cabbages and radishes in early November.

 

3. To make kimchi, we pickled Korean cabbages and radishes in salt for about a day. 

 

4. We prepared the seasoning such as red pepper powder, ground garlic, green onions, gingers, crown daisy, spring onions, oysters, glutinous rice porridge, pickled seafood, and so on. And then we mixed them well.

 

5. Finally, we mixed with seasoning and Korean cabbages, and put kimchi into containers.

 

Kimjang and kimchi are one of Korea's important cultures. What culture is there in your country's winter season?