Kimjang: Bringing people together one cabbage at a time

Autumn in Korea heralds the arrival of cool, crisp air and a breathtaking transformation of the landscapes as the vibrant colors of fall foliage blanket the country. It also marks the start of Kimjang or Kimchi preparation season. Kimchi is a staple Korean “banchan” (side dish in Korean) with the average Korean consuming 37 kilograms (or 81.5 pounds) of Kimchi every year! But the process of preparing Kimchi is long and labour intensive and the autumn season is when this process begins. 

Around the beginning of November, entire communities come together to harvest crops used in the preparation of kimchi including cabbage and radish as this is the ideal time to harvest prior to the long Korean winter that lies ahead. Groups of family, friends, and neighbours then come together to wash, cut, and season the vegetables in a mixture of spices before finally curing the mixture in salt to begin the long fermentation process. 

Although the process of Kimjang sounds nothing short of tiring, Kimjang is an important time for Koreans to bond with their friends, neighbours, and loved ones. Since 2013, UNESCO has recognized Kimjang as a piece of “intangible cultural heritage” or a living piece of cultural heritage where knowledge and skills that are transmitted through it go from one generation to the next. Historically, Kimjang has started just before the winter months as refrigeration did not exist over 3,000 years ago when Kimchi first started being prepared. This means that many generations of Koreans have been participating in Kimjang throughout history, and the UNESCO certification serves as a testament to the importance this practice has in Korean society. 

So, next time you enjoy some Kimchi with your meal, think of the social bonds created and wealths of generational knowledge passed down with the preparation of this dish! 

Interested in a visual learning aid? Watch this video on Kimjang

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