Korean Culture of Sharing Through Gimjang
November is the time of Gimjang* in Korea.
During the Gimjang season, Korean families traditionally made large amounts of kimchi to bury underground, in earthenware jars, so that the supply would stay fresh through the cold winter months.
Today, kimchi refrigerators are a common appliance in Korean homes, so storing the iconic dish has become simpler and more convenient.
But the Gimjang tradition lives on.
Gimjang is not just a season for preparing kimchi.
It is a special time for families and communities to get together, share kimchi-making secrets, and pass down recipes from generation to generation.
Each region has its own ingredients and preparation methods for making distinct varieties of kimchi.
The amount of salt, garlic, and red pepper powder used will vary in different places, with each family having its unique recipe.
In 2013, UNESCO recognized the importance of Gimjang by adding it to its Intangible Cultural Heritage of Humanity list.
*In 2000, when Korea adopted its Ministry of Culture, the spelling of "Kimjang" was changed to "Gimjang."
The word "kimchi" retains its old romanized spelling with a “k” because it appears this way in international dictionaries.
