Winter Essential! The Charm of Kimjang Kimchi and the Kimjang Culture

 Winter in Korea and the Kimjang Season

When winter approaches in Korea, the first thing that comes to mind is Kimjang season. Every year from November to December, families gather to salt napa cabbage, mix seasonings, and make Kimjang Kimchi. In the past, it was an annual family event, but nowadays, many people prepare kimchi through solo Kimjang (making kimchi alone) or group purchases.

 What is Kimjang Kimchi?

Kimjang Kimchi refers to kimchi made in large quantities for consumption throughout the winter. Unlike freshly made Geotjeori or Baek Kimchi, it undergoes a long fermentation process, resulting in a deep, rich flavor. While Baechu Kimchi (napa cabbage kimchi) is the most common type, other varieties like Dongchimi (radish water kimchi), Gat Kimchi (mustard leaf kimchi), and Chonggak Kimchi (ponytail radish kimchi) are also prepared depending on the region.

 The Charm of Kimjang Kimchi

✅ Deepening Flavor Over Time – Freshly made kimchi has a crisp and refreshing taste, but as it ferments, it develops umami and a richer depth of flavor.

✅ A Staple Winter Side Dish – It pairs well with dishes like soups, stews, and stir-fries.

✅ Health Benefits as a Fermented Food – Rich in probiotics, it promotes gut health and boosts immunity with its vitamins and minerals.

 

 Essential Ingredients for Kimjang Kimchi

1. Napa Cabbage – The star of Kimjang! Proper salting is crucial for good texture.
2. Salt – Used to salt the cabbage, determining the overall seasoning.
3. Red Pepper Powder (Gochugaru) – Adds spice and color.
4. Garlic, Ginger & Onion – Enhances umami and depth of flavor.
5. Fermented Seafood (Jeotgal: salted shrimp, anchovy fish sauce, or fermented fish gut sauce) – The key to fermentation, providing deep, savory flavors.
6. Radish, Mustard Leaf, and Green Onion – Adds crunch and enhances flavor.
7. Rice Flour Porridge – Helps the seasoning adhere to the cabbage.
8. Sugar – Aids in the fermentation process and balances the flavors.

 

 How to Make Kimjang Kimchi (Quick Overview)

1️⃣ Salting the Cabbage – Soak in salt water for about 10 hours and drain excess water.

2️⃣ Preparing the Seasoning – Mix red pepper powder, fermented seafood, garlic, ginger, and shredded radish to create the paste.

3️⃣ Applying the Seasoning – Spread the paste evenly between each cabbage leaf.

4️⃣ Fermenting – Store in a traditional clay pot or kimchi container, let it ferment at room temperature for 2-3 days, then refrigerate.

Thanks to kimchi refrigerators, we can enjoy freshly fermented kimchi even in January and February!

 The Culture of Kimjang and the Joy of Sharing

Kimjang is not just about making food—it’s a cultural experience of togetherness. In the past, neighbors and families would gather, turning Kimjang into a festive event, sharing the workload, and distributing kimchi to one another. Even today, Kimjang donation events continue this warm tradition, providing kimchi to those in need.

This year, I made kimchi with my parents in a small-scale Kimjang session—it was fun but absolutely exhausting! My back was aching all day. 

 Conclusion – Kimjang Kimchi is a Winter Must-Have!

Kimjang Kimchi is delicious on its own, but it’s even better in kimchi stew, kimchi fried rice, or paired with Bossam (boiled pork wraps)!

One of the best traditions of Kimjang is eating freshly made kimchi with boiled pork belly and oysters—a seasonal delicacy that makes all the hard work worthwhile!

How do you enjoy your Kimjang Kimchi during the winter?