Nature may have its spring, summer, autumn, and winter, but Korea has a unique season called Kimchi-making season (Kimjangchol 김장철). Every year, during this time, the vibrant and distinctive scenes of preparing kimchi unfold across the nation.
In this special season, one can witness families and neighbours gathering in every corner of the country. Homemakers and relatives come together to salt napa cabbages, prepare spiced fillings, and engage in lively conversations filled with laughter and joy. Some carry freshly made kimchi and spices to share with neighbors, while newlywed women seek advice for making their first batch of kimchi. Everyone gathers to taste the freshly prepared kimchi, sharing happiness and experiences, creating a uniquely delightful atmosphere.
Kimchi is an indispensable part of the Korean diet. It is so beloved that Koreans even have a folk song that goes: “No matter how grand the feast is, without kimchi or diced radish (kkakdugi), it lacks flavor.”
Among the various types of kimchi, Kimjang Kimchi, made during the Kimchi-making season, is the most widely prepared.
Kimchi Through History In the mid-Koryo period, the scholar Yi Gyubo wrote in his poem Gaporukyung about cultivating and storing vegetables like radishes, cucumbers, eggplants, and green onions: “If salted, they make great side dishes even in summer; And with kimjang, they last the entire winter.”
Korean ancestors, known for their creativity and strong curiosity, developed methods to enjoy fresh vegetables even during winter through their life experiences. This led to the invention of Kimjang Kimchi.
Historically, as winter approached, every household prepared kimchi using radishes and napa cabbages. This process was called Kimjang. During Kimjang season, families across the country treated kimchi-making as one of the year’s most significant household activities, dedicating special attention to it.
Ancient texts like Hedongjukji describe how families, as winter neared, busily mixed radishes and cabbages with mustard leaves, ginger, green onions, and garlic before burying the kimchi jars in the ground. Similarly, Dongguk Sesigi notes that in October, families would use radishes, cabbages, garlic, chili peppers, and salt to prepare large jars of kimchi, emphasizing its importance as a major annual household event.
These records show that Kimjang has long been a traditional culinary custom passed down through Korea’s rich history.
Kimjang Kimchi: A Cultural Treasure
In 2013, the tradition of Kimjang was registered as Korea’s National Intangible Cultural Heritage No. 2, and in 2015, it was recognized as part of the UNESCO World Intangible Cultural Heritage. The industrial production of kimchi has also been realized, ensuring its legacy endures for future generations.
Kimchi, a traditional Korean dish with over 5,000 years of history, is celebrated for its refreshing, tangy, and uniquely aromatic flavor. It offers a perfect balance of zest and umami, making it not only a staple in Asia but also a beloved global cuisine, widely enjoyed across Europe and beyond.