In 2013, Korea’s "김장" (Kimjang) culture was designated as an Intangible Cultural Heritage by UNESCO. But what exactly is "김장"? It’s the tradition of making large quantities of "김치" (kimchi) in preparation for the long, cold winter. Every November, my family gathers at my grandmother's house to participate in 김장. If there aren’t enough hands, neighbors are called over to help, and in return, we also assist them with their 김장. In this post, I’ll talk about this unique tradition, where delicious food, family bonds, and a sense of community all come together.
The History of Kimjang
Korean winters are long and harsh. Nowadays, you can buy 김치 and fresh vegetables year-round at the supermarket, but in the past, it was difficult to find fresh produce during winter. To solve this, families and neighbors would gather in late autumn to prepare enough 김치 to last through the entire winter. They made large quantities and stored the 김치 in large jars, called "장독대" (jangdokdae), which were buried in the ground to keep the 김치 cool and fresh throughout the season. This was essentially an early form of the 김치 refrigerator!
The Kimjang Process
김장 is a labor-intensive task, so it’s common for families and neighbors to come together to share the workload. Here’s a breakdown of the process:
Preparing the Ingredients
In November, we harvest autumn cabbage, the main ingredient for 김장. My grandmother grows hundreds of heads of cabbage on her farm, which we use for our family’s 김장.
Along with cabbage, we also need radishes, red pepper powder, garlic, ginger, and a variety of fermented seafood, which vary from household to household, giving each family’s 김치 its own distinct flavor.
Salting the Cabbage
The harvested cabbage must first be soaked in saltwater. This step draws out moisture from the cabbage, giving it a crisp texture while helping the seasoning absorb better.
Making the Seasoning
Each family has its own recipe for the 김치 seasoning, often passed down through generations. There isn’t a strict recipe—it’s more about following the instincts of the person in charge, usually my grandmother. Because we make such a large batch and the cabbage yield differs each year, the flavor of our 김치 can vary slightly every season.
Mixing the Cabbage
Once all the ingredients are ready, the entire family gets involved in the next step. We sit together, chatting while we rub the seasoning into each cabbage leaf. Kids run around excitedly, sneaking bites of fresh 김치 from their parents. This is where family bonds grow stronger.
Storing the Kimchi
In the past, 김치 was stored in large jars buried underground, but nowadays we divide the 김치 into smaller containers so each family can take some home. These containers are then stored in special 김치 refrigerators, which are a common household item in Korea. Unlike regular refrigerators, they are optimized to keep 김치 fresh for long periods of time. This might surprise foreigners!
Wrapping Up Kimjang
Although we can make 김치 anytime at home, 김장 is a time when everyone comes together to make a large batch. After finishing 김장, it’s tradition for families to enjoy a meal together. In my family, we often boil pork and eat it with the freshly made 김치. The boiled pork, known as "수육" (suyuk), pairs perfectly with 김치, and adding a bit of "막걸리" (makgeolli, Korean rice wine) makes the meal even better.
➤ 김장 is more than just the act of making a lot of 김치. It’s a warm tradition that brings family and neighbors together. However, as families become smaller and store-bought 김치 becomes more convenient, fewer households are practicing 김장. It’s a bit sad to see this tradition slowly fading.
