| Gimjang | |
 Preparing forgimjang: ingredients to make kimchi on a larger scale | |
| Korean name | |
|---|---|
| Hangul | 김장 |
| Revised Romanization | gimjang |
| McCune–Reischauer | kimjang |
Gimjang (Korean: 김장), also spelledkimjang,[1] is the traditional process of preparation and preservation ofkimchi, the spicyKorean fermented vegetable dish, in the wintertime.[2] During the summer months, kimchi is made fresh, from seasonal vegetables.[2] For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.[3][4]
Gimjang was listed as aUNESCO Intangible Cultural Heritage in December 2013[5] and the 133rdKorean Intangible Cultural Property.
Kimchi can be eaten as an accompaniment to almost any meal and is an important part ofKorean culture.[2] Recipes date back to at least the 13th century,[3] when it was made from vegetables, pickles, and either salt or a mixture of alcohol and salt.[6] Red pepper was added to the ingredients in the 17th century.[3] Modern-day kimchi is typically made fromnapa cabbage and whiteradish, although there are hundreds of variations;[2] it may also contain turnip, leek, carrots, and garlic.[7]
In the cooler weather of November, there are many crops in the fields and market-places, and thegimjang process begins.[2] The labour-intensive task is shared by families, relatives, and neighbours.[2][8] Groups gather to cut the vegetables, wash them, and add salt tocure the food and begin thefermentation process.[2]
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,[3] and may turn sour.[9] The traditional solution prior to effective modernrefrigeration is to store kimchi inearthenware jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing.[2] 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.[10]
The strong odors of kimchi can taint other products in a refrigerator.[3] Despite modern advances in refrigeration, the custom ofgimjang continues to be passed down the generations. It is common in cities for people to store large jars of fermenting kimchi on balconies.[2] It is also increasingly common to own and use secondary refrigeratorsdesigned specifically for storing kimchi.[3]
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