''Gimjang'' (), also spelled ''kimjang'', is the traditional process of preparation and preservation of

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

, the spicy

Korea Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...

n fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter. ''Gimjang'' was listed as a

UNESCO Intangible Cultural Heritage The United Nations Educational, Scientific and Cultural Organization (UNESCO ) is a specialized agency of the United Nations (UN) with the aim of promoting world peace and security through international cooperation in education, arts, science ...

in December 2013 and the 133rd Korean Intangible Cultural Property.

Background

Kimchi can be eaten as an accompaniment to almost any meal and is an important part of

Korean culture The traditional culture of Korea is the shared cultural and historical heritage of Korea before the division of Korea in 1945. Since the mid-20th century, Korea has been split between the North Korean and South Korean sovereign state, stat ...

. Recipes date back to at least the 13th century, when it was made from vegetables, pickles, and either salt or a mixture of alcohol and salt. Red pepper was added to the ingredients in the 17th century. Modern-day kimchi is typically made from

napa cabbage Napa cabbage (''Brassica rapa'' subsp. ''pekinensis,'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has al ...

and white

radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

, although there are hundreds of variations; it may also contain turnip, leek, carrots, and garlic.

Process

In the cooler weather of November, there are many crops in the fields and market-places, and the ''gimjang'' process begins. The labour-intensive task is shared by families, relatives, and neighbours. Groups gather to cut the vegetables, wash them, and add salt to

cure A cure is a substance or procedure that resolves a medical condition. This may include a medication, a surgery, surgical operation, a lifestyle change, or even a philosophical shift that alleviates a person's suffering or achieves a state of heali ...

the food and begin the

fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

process. The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution prior to effective modern

refrigeration Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).IIR International Dictionary of ...

is to store kimchi in

earthenware Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids ...

jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing. As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time. The strong odors of kimchi can taint other products in a refrigerator. Despite modern advances in refrigeration, the custom of ''gimjang'' continues to be passed down the generations. It is common in cities for people to store large jars of fermenting kimchi on balconies. It is also increasingly common to own and use secondary refrigerators designed specifically for storing kimchi.

References

농과대학 응용식물학부 원예학전공 시설원예학ㆍ채소원예 김장 설명
{{UNESCO Representative List of the Intangible Cultural Heritage of Humanity/APA Traditions Korean cuisine Food preservation Food preparation techniques Intangible Cultural Heritage of Humanity National Intangible Cultural Heritage of South Korea