Kimjang, also spelled Gimjang, is the traditional Korean process of preparing and preserving kimchi, the spicy fermented vegetable dish, for the winter months. Kimchi is made fresh from seasonal vegetables during the summer, but for about one month starting in the tenth month of the year, people prepare the large quantities of kimchi needed to last through the winter.
Facts
Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own accountKorea; kimchi recipes are recorded from at least the 13th century, and the communal gimjang preparation custom developed from this long kimchi-making tradition. 1 Kimjang
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Source Kkakdugi (Wikipedia)
Uses Ingredient
Napa cabbage is the defining vegetable prepared into kimchi during kimjang.
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Sources
1. Gimjang (Wikipedia)
WikipediaLead paragraph
Gimjang (Korean: 김장), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime.
Background section, first paragraph
Recipes date back to at least the 13th century, when it was made from vegetables, pickles, and either salt or a mixture of alcohol and salt.
View the Source Kkakdugi (Wikipedia)
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