By Honorary Reporter Clara Nauri from Peru
Photos = Clara Nauri

An event on Nov. 17 in Washington marked kimjang, or the traditional practice of making and sharing large quantities of kimchi for winter, at Martin Luther King Jr. Memorial Library in the American capital. Dozens of visitors not only made kimchi but took part in a tradition that embodies community, cooperation and the preservation of Korean cultural heritage.

Held on the library's fifth floor, Kimjang DC 2025 was organized by the Korean Cultural Center (KCC) in Washington in partnership with the DC Mayor's Office on Asian and Pacific Islander Affairs. Speakers described the history and significance of kimjang and explored how Koreans use diverse ingredients to create distinctive styles of kimchi.

Table of replicas of Korean foods like kimchi and rice

Participants received chef hats, aprons and gloves branded with the event's name, signaling an experience beyond simple kimchi making. Tables set for eight to 10 people each had a large central bowl of the spicy seasoning mixture. 

Following a brief orientation, Ellen Lee, a Washington area-based chef and founder of the brand AJM Kimchi, and her team led a demonstration on making kimchi from scratch. 

Chef Ellen Lee (third from left in front) and her team capture a moment at the kimjang event before their kimchi-making demonstration.

After the demonstration, participants worked together to spread the seasoning into the cabbage while sharing laughter and conversation. Lee added her personal touch by including fruits like pears and apples for sweetness and enhanced fermentation. Once finished, participants tasted the kimchi with rice.

The KCC said this event was its third with the mayor's office and marked the 12th anniversary since UNESCO inscribed kimjang as Intangible Cultural Heritage of Humanity. Washington, Maryland, Virginia and several other U.S. states recognize kimchi Day on Nov. 22 like in Korea, and the U.S. Congress is considering a national designation.

More scenes from Kimjang DC 2025

msjeon22@korea.kr

*This article was written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.