Kimjang: A Kimchi Festival that is More Than Just Kimchi
Kimjang is a cultural event of preparing kimchi in large quantities in Korea. It takes place amongst families and communities with the intention of ensuring every household has sufficient Kimchi for the Winter. In 2013 the UNESCO recognized this event as an intangible cultural heritage and is also considered a big part of the Korean culture.
The Kimjang season falls during late fall and winter, but it is a yearly cycle with preparations beginning for it as early as Spring. In Spring, anchovies, shrimp and other seafood are salted and fermented. In Summer people purchase salt for the brine. During late Summer, red chillies are dried and powdered beforehand to be added to the mix. Finally, in Autumn, people come together to prepare the actual dish.
However, kimchi is not the same everywhere. The ingredients and tastes differ from region to region and community to community. Because of this, preparing kimchi during kimjang is seen as an event that creates harmony between nature while learning the harmony between ingredients in this fermented dish. Despite the laborious task of preparing kimchi, kimjang is also regarded as a healing event that brings people together and highlights one’s identity as a Korean. In fact, Kimjang is just as important as the National flag TaegukGi and Hangeul.
Kimjang is generally initiated by the eldest female relative who gathers the rest of the females in the family after selecting a day where everyone can participate. This is also where the recipes used to prepare kimchi is passed down and considered an important part of a family’s heritage. For daughter in-laws who join the family newly, this event is seen as the perfect opportunity to bond better with the elders and other family members.
Traditionally during kimjang Chinese cabbages are salted first before being combined with chilli powder, chopped garlic, fermented seafood and other ingredients. This process takes up to 6 to 7 hours but helps in removing excess water and ensuring the dish is well seasoned. It also makes sure that the preservation lasts long and maintains its crunchy texture. The mix is then stored in large kimchi jars that are buried in the soil to prevent them from freezing and to give it its signature fermented taste. Once the temperature drops below 0 °C fermentation stops and the preservation process begins. But after the temperature rises again in spring, the fermentation process starts all over again. However, nowadays, many substitute this by storing kimchi in a special kimchi fridge or purchase premade kimchi from the store.
The introduction of Kimjang in history dates to a 13th-century book written during the Goryeo period (AD 918–1392). Past records show that the ingredients used in kimchi preparation included pheasant meat, pepper, a few spices, and no chilli. This is quite different from the variety of ingredients including seafood, persimmon and others that are added today. In fact, there are different kinds of kimchi that vary based on the main ingredient used. When cabbage is used it is called baechu kimchi, when its radish watered down it’s called dongchimi and chonggak kimchi is radish kimchi that is made with chilli.
Kimchi is a staple side dish in Korea and even has its own day dedicated to it. The world’s first and only Kimchi museum is in Seoul and allows people to test different types of kimchi while learning more about the Kimjang process.
Kimjang is more than just preparing a dish, it is about family, bond and a reminder that people need to work together. So if you ever visit Korea during November or December and come across a local kimjang event taking place, make sure to drop by because you will always be welcomed!
