It’s Kimjang Season: When Korean Families Come Together to Make Kimchi
The Heart of Winter Preparation
In Korea, November marks the start of Kimjang season—the time when families prepare kimchi to last through the cold winter months. For centuries, kimchi has been more than just a side dish; it has been a vital source of vitamins and nutrition during Korea’s long winters. Today, there are hundreds of types of kimchi, each with its own unique flavor and regional flair.
Why Homemade Kimchi Still Matters
With the rise of nuclear families and the convenience of store-bought kimchi from major brands, fewer households make their own these days. Yet, there’s something truly special about homemade kimchi. The crisp, fresh taste of newly made kimchi—geotjeori—and the deep, tangy flavor of aged kimchi used in stews and stir-fries keep many families loyal to the tradition.
A Flavor as Unique as Each Family
What makes Kimjang even more fascinating is the creativity that goes into it. Some families add squid, pollock, or mackerel for a taste of the sea, while others use pork for a rich, savory twist. These regional and personal variations give every batch of kimchi a story and a character of its own. For many Koreans, making kimchi is about more than food—it’s a way to keep family traditions alive and pass down flavors from one generation to the next.
The Bustling Scene of Kimjang
During Kimjang, homes turn into bustling kitchens. Rows of napa cabbages are salted and stacked, ready to be coated in a spicy, vibrant red paste made with chili powder, garlic, ginger, and fermented shrimp. It’s a messy, hands-on process, but that’s part of the joy. Families come together, sharing laughter and conversation while preparing enough kimchi to last until spring.
Keeping Tradition Alive in Modern Times
While fewer people may make their own kimchi today, Kimjang still holds a special place in Korean culture. It’s not just about food—it’s about connection, community, and honoring a centuries-old tradition. And the payoff? A taste that can’t be replicated by any store-bought brand.
A Cultural Experience for Visitors
For travelers, visiting Korea during Kimjang season offers a unique glimpse into the country’s culinary and cultural heart. Many communities host Kimjang festivals or workshops where you can learn how to make kimchi from scratch. It’s a chance to roll up your sleeves, get a little messy, and discover why this tradition has stood the test of time.
Bring Home the Taste of Tradition
So, if you find yourself in Korea this winter, don’t miss the opportunity to experience Kimjang. Taste the difference of fresh, homemade kimchi, and bring home a piece of Korean culture that’s as vibrant and bold as the dish itself.
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