Kimchi Day and the Tradition of Kimjang
Every November 22nd is Kimchi Day in Korea β a celebration of the fermented cabbage that's become synonymous with Korean cuisine. But the real celebration happens during kimjang, when families come together to make enough kimchi to last the winter.
What Is Kimjang?
Kimjang (κΉμ₯) is the traditional practice of making large quantities of kimchi in late autumn. Before refrigeration, this was essential β winter vegetables would be scarce, and a family's kimchi supply had to last for months.
Traditionally, extended families and neighbours would gather, often over several days. Some families made hundreds of heads of cabbage. It was hard work, but also celebratory β a ritual marking the transition into winter.
In 2013, UNESCO recognised kimjang as an Intangible Cultural Heritage of Humanity, acknowledging its cultural and social significance.
How Kimjang Works
Preparation (1-2 days before)
- Salt the cabbage β this takes 6-8 hours
- Prepare the seasonings and paste
- Organise ingredients and containers
Making Day
- Rinse and drain the salted cabbage
- Mix the seasoning paste
- Apply paste to each cabbage leaf
- Pack into containers
Storage
Traditionally, filled jars were buried in the ground, where temperatures stay relatively constant. Modern Koreans use kimchi refrigerators β special fridges designed to maintain optimal fermentation temperatures.
The Social Aspect
Kimjang is rarely a solo activity. Family members across generations work together. Grandmothers share techniques with younger family members. Neighbours help each other and exchange different varieties.
There's a rhythm to it β the experienced hands working quickly, the children learning by watching and helping. It's how traditional food knowledge passes between generations.
Kimchi Day
November 22nd became official Kimchi Day in South Korea in 2020, chosen because the Korean word for kimchi contains 22 consonant-vowel pairs and November is peak kimjang season.
The day promotes kimchi awareness, celebrates Korean food culture, and encourages people to make their own kimchi or buy from local producers.
Modern Kimjang
Fewer families make kimchi in the huge quantities their grandparents did. Modern apartments don't have gardens for burying jars. Many people buy kimchi rather than make it. But kimjang hasn't disappeared β it's adapted.
Some families still gather annually, making smaller batches together. Community centres and temples host group kimjang events. Companies sell kimjang "kits" with pre-prepared ingredients.
And there's a growing interest among younger Koreans (and non-Koreans) in learning these traditional skills. Kimjang workshops are popular, teaching not just technique but the cultural context.
What Kimjang Teaches Us
Beyond the practical aspects, kimjang embodies values worth preserving:
- Patience: Good kimchi can't be rushed
- Community: Working together builds bonds
- Preparation: Planning for the seasons ahead
- Tradition: Connecting to generations past
- Generosity: Sharing with neighbours and those in need
Experiencing Kimjang
If you ever have the opportunity to participate in kimjang β whether in Korea or at a local event β take it. The experience of making kimchi communally, of being part of a tradition thousands of years old, of going home with jars of kimchi you made with your own hands... it's special.
Even on a small scale, the spirit of kimjang can inform our cooking: gathering friends to make food together, preparing for the seasons, preserving traditions while making them our own.
