Kimchi is a kind of vegetable dish made by seasoning a variety of vegetables or wild edible greens with spices, fruit, meat, fish, or fermented seafood before they undergo lactic fermentation. Kimchi is prepared by combining hundreds of vegetables and fermented ingredients. It is served daily but also on special occasions such as weddings, holidays, birthday parties, memorial services, and State banquets.
In Samguk Sagi, a historical record of the Three Kingdoms of Korea, it has been noted that fermented vegetables were commonly eaten. During the Silla dynasty (57 BC – 935 AD), kimchi became popular as the Buddhist religion took hold throughout the country, encouraging a vegetarian lifestyle. Before 1995, people in North Korea were making kimchi at home, but they soon faced a shortage of vegetables and seasonings. Making their kimchi became impossible, and so they turned to kimchi made at a factory in Pyongyang. The method of making kimchi dates back to the 19th century during the Joseon Dynasty.
Kimchi was mostly passed down orally from mothers to daughters, or from mothers-in-law to daughters-in-law. Kimchi-related knowledge and skills are also transferred among neighbors, relatives, or other members of the society who work collectively, sharing know-how and materials, to prepare large quantities of kimchi for the winter months.
By participating in this activity, known as “kimjang”, families, villages, and communities can strengthen their cooperation, contributing to social cohesion. By making kimchi, the bearers experience a sense of joy and pride and can display respect for the natural environment, leading them to live in harmony with nature. Kimjang season begins in October when the summer is shorter and the winter is long in the North. Kimchi is usually eaten until May or June of the following year. Due to a shortage of food during the long winter months, kimchi made during kimjang is known as "half-year food."
Kimchi made in the Democratic People's Republic of Korea tends to be less spicy and red than kimchi made in South Korea. Seafood is not used as much and less salt is added. Fermentation is sped up by adding sugar. Kimchi is consumed with almost every meal and is a common condiment and side dish in North Korea. Nowadays, the tradition is still alive in North Korea.