| Why Does Korea Have a Kimjang Season? The Tradition of Making and Sharing Kimchi 2026-10-14 |
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As the weather turns colder in Korea, a special tradition begins.It's called Kimjang, the annual practice of making large batches of kimchi to prepare for winter. Last week, we explored fermented foods from around the world. This time, we're taking a closer look at kimchi, one of Korea's most beloved fermented foods. But kimchi is more than something Koreans eat. Behind every batch of homemade kimchi is a story of family, community, and sharing. Why Did Kimjang Season Begin in Korea?Kimjang season usually takes place from late autumn to early winter, often around November and December. Before refrigerators became common, fresh vegetables were difficult to find during Korea's cold winters. To prepare, families preserved napa cabbage and Korean radish with salt and seasonings, making enough kimchi to last through the winter months. The cooler temperatures also helped kimchi ferment gradually while being stored. Over generations, this practical way of preparing food became an important seasonal tradition.
Kimjang: A Day When Families and Neighbors Come TogetherMaking kimchi in large quantities takes a lot of work. Napa cabbages must be salted, Korean radishes sliced, and a flavorful seasoning mixture prepared with red pepper flakes, garlic, and fermented seafood. Then, the seasoning is carefully spread between the cabbage leaves before each head is wrapped and packed away. Traditionally, family members, relatives, and neighbors gathered to share these tasks. Some prepared the vegetables, others mixed the seasonings, and children helped with smaller jobs. There was plenty of conversation, laughter, and storytelling along the way. Once the kimchi was ready, families often shared portions with relatives and neighbors. In 2013, UNESCO inscribed Kimjang, making and sharing kimchi in the Republic of Korea on its Representative List of the Intangible Cultural Heritage of Humanity. The recognition celebrates not just the food, but the community spirit and tradition of sharing behind it. The Best Part of Kimjang Day: Fresh Kimchi and SuyukThere's another tradition that makes Kimjang Day especially memorable. Eating freshly made kimchi with suyuk, tender slices of boiled pork! Unlike fermented kimchi, freshly prepared kimchi has a crisp texture and a vibrant, spicy flavor. Pair it with warm pork, and you have one of Korea's favorite seasonal food combinations. In some regions and households, fresh oysters are also served. Others wrap pork and kimchi in tender napa cabbage leaves, creating a delicious bite often associated with bossam. After hours of preparing kimchi together, everyone gathers around the table to enjoy the food. It's more than a meal. It's a way to thank those who helped, share stories, and celebrate the work they've accomplished together.
More Than Fermentation: The Korean Spirit of SharingToday, many Korean families buy ready-made kimchi instead of preparing large batches at home. Still, the spirit of Kimjang continues. Parents send homemade kimchi to their grown children. Neighbors exchange freshly made kimchi, and communities organize Kimjang events to share food with people in need. Kimchi develops deeper flavors as it ferments over time. But the warmth of Kimjang begins long before fermentation, when people come together to prepare and share food. Fermented foods exist in cultures around the world, yet Korea's Kimjang tradition offers something especially meaningful. It reminds us that food isn't just about what we eat. It's also about the people we share it with. And while napa cabbage may be the most familiar ingredient in kimchi, another vegetable plays an equally important role in Korean food culture. Korean radish. Next time, we'll explore the world of Korean radish kimchi, from crunchy kkakdugi to refreshing dongchimi. |
