Kimjang is a traditional process of preparing and preserving Kimchi. A spicy fermented vegetable dish, Kimchi is made during the winter months. In the summer, it is made fresh from seasonal vegetables. For one month in the winter, starting from the tenth moon of the year, people make large quantities of kimchi to provide nutrition throughout the winter. Kimchi is a food that can be eaten with almost any meal and is also an important part of Korean culture. There are over a hundred different recipes, but the earliest was from the 13th century when they were made from pickles and vegetables. They were either seasoned with salt or a salt and alcohol mixture. The red pepper was added to the ingredients in the 17th century. Typical modern-day kimchi may be made from napa cabbage and white radish.
Kimjang is deeply rooted in the natural environment of Korean habitats and incorporates the Koreans' understanding of their natural environment. Over time, Koreans have developed methods that best reflect their regional ecosystems. The preparation of kimjang, which produces large quantities of kimchi to sustain Koreans during the long and harsh winter season, has been a crucial aspect of preparing for this period. It follows a yearly seasonal cycle. In spring, families gather shrimp, anchovy, and other seafood and start salting and fermenting them. They store the sea salt for up to two years in the summer, so the bitter taste of the brine can be eliminated. In the late summer, red chili peppers are dried and ground into powder. By late autumn, they carefully monitor forecasts to determine the optimal date for making kimjang: it is essential to select the correct temperature to store the kimchi for the best taste. It should be stored in cool and stable conditions.
Kimjang is an annual process that occurs around social structures such as kinship ties and neighborhood women's work-sharing networks. It is scheduled in late autumn, a time when it is required for all households to have enough kimchi stored for the winter by creating and sharing kimchi collectively, and distributing some to those who are unable to share in the kimchi process. Kimjang is a traditional Korean practice that reaffirms identity and fosters family cohesion. It is also regarded by the Korean people as an important reminder of the importance of living in harmony with the natural world. Through the custom of exchanging kimchi among households, innovative skills and creative ideas are shared. Regional differences exist, as well as the specific methods and ingredients used in Kimjang, which are often passed on from mothers-in-law to newly married daughters-in-law.
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