A little Background of Kimchi

So, from now on, I'm going to steer towards Korean kimchi and other side dishes. I hope you are enjoying this content. 😊

A little Background of Kimchi

To endure through the winter and early spring, Korean households prepare a large quantity of traditional pogi kimchi (포기김치), also known as "napa cabbage kimchi." This is done in late fall. During this season, it's also fairly popular to make a few additional varieties of kimchi. The name of this yearly kimchi-making festival is gimjang (김장, sometimes written kimjang).

I used to observe my husband's sister prepare kimchi for her gimjang by using more than 100 cabbages. To support one another, her neighborhood buddies would switch up their gimjang schedules. While most people no longer produce a lot of kimchi, gimjang is still a tradition. Especially when living in the countryside, grandmothers and aunts will still make kimchi in bulk. Then they will share it with younger family members who are too busy to make it because of working at the office. Young people aren't very good at making kimchi.So it is a tradition to eat kimchi made by older people because they have better tastebuds!

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