Video: Kimjang, Making and Sharing Kimchi
The annual process of making kimchi is a treasured tradition for many Korean households.
As the weather grows chillier in the Republic of Korea, families come together to begin the long process of kimjang, or Gimjang, the making of kimchi. Kimchi, a staple of Korean cuisine, consists mainly of fermented cabbage, radish, seafood, and a variety of seasonings, though other vegetables may also be used. The end result is a spicy and delicious side dish served alongside most meals.
Traditionally, each Korean family prepared its own year’s worth of kimchi. This custom, though less widespread now, is still practiced in many households. Besides maintaining unique family recipes, kimjang is a social event for members of the family. The time-consuming preparation encourages teamwork and a connection to the past.
The traditional method for fermenting kimchi calls for the ingredients to be sealed up in a special pickling jar. These jars are then stored underground outside. Korea’s cold winters preserve the food until the spring thaw, when fermentation starts up again. More recently, however, separate refrigerators have become a popular alternative to the ceramic jars.
This video, courtesy of UNESCO, explores the central importance of kimchi in Korean cuisine and culture, as well as the process itself. If you’ve ever enjoyed a tasty side of kimchi with your meal, you might be interested to learn about the effort that goes into making it!
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