Kimjang: Korea's kimchi-making season

Kimjang usually takes place in late autumn to early winter, mostly from November into early December. Colder central and northern regions tend to start a bit earlier, while the warmer south does it a little later. Each family picks its date based on the weather that year and when relatives can gather.

Yes. "Kimjang, making and sharing kimchi in the Republic of Korea" was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2013. The recognition focuses less on kimchi as a dish and more on the community tradition of families and neighbors making and sharing it together.

Yes. North Korea's nomination, the "Tradition of kimchi-making," was added to UNESCO's Representative List in 2015. The two Koreas applied separately, and both inscriptions reflect how deeply kimchi-making is rooted across the whole Korean Peninsula. Its official title is the Tradition of kimchi-making in the Democratic People's Republic of Korea.

Yes. "Kimchi-making" was designated a National Intangible Heritage of Korea in 2017, under what was then called the National Intangible Cultural Property system. Unusually, no individual master or group holds the title, because it is recognized as a tradition carried on by the whole nation.

Napa cabbage and radish are the main ingredients, along with salt, chili powder, garlic, ginger, green onion, chives, mustard greens and salted seafood called jeotgal. Depending on the region and family, oysters, fresh shrimp, pear or glutinous rice paste may be added. Because there is so much to prepare, the work is usually shared among several people.

The cabbages are split in half and either sprinkled with coarse salt between the leaves or soaked in brine for several hours. When the thick stems bend easily without snapping, the cabbage is rinsed several times in clean water and left to drain well. Salting time depends on the cabbage and the weather.

Gimchi-so is the seasoned filling made by mixing julienned radish with chili powder, garlic, ginger, salted seafood, green onion and other ingredients. It is spread evenly between each leaf of the salted cabbage, and the cabbage is then wrapped in its outer leaves and packed into containers. Every household has its own recipe, so the flavor varies.

Because a large batch is made at once, the salting, rinsing and stuffing need many hands. In the past, neighbors took turns helping each other in a system called pumasi, and today families and relatives still often gather for the day. It is also a social occasion for catching up while you work.

On kimjang day, it is customary to eat suyuk, boiled pork slices, wrapped with freshly made kimchi or the seasoned filling and sometimes raw oysters. It is a shared reward for a long day of work and a chance to taste the kimchi while it is fresh. Dramas often include this meal in kimjang scenes.

Kimjang kimchi is typically eaten throughout the winter, and often into spring or even longer. It is enjoyed fresh at first, then tangier as it ferments, and very sour kimchi goes into stews and fried rice. How quickly it ripens depends heavily on the storage temperature.

Jeorim-baechu is napa cabbage sold already salted, rinsed and drained, which removes the hardest step of kimjang. Many households now buy it and only make the seasoning themselves. Because demand peaks in the kimjang season, people often order it well ahead of time.

Yes. November 22 is Kimchi Day, an official day set by Korean law. The date is explained as each ingredient (the 11th month) coming together to create 22 benefits. Kimchi events are often held around this time, and some places abroad, including several US states, also mark Kimchi Day.

Local governments, charities and companies organize events where volunteers make kimchi together and give it to people in need. They take place across the country during kimjang season, and foreign residents and international students sometimes join in. Check each organization's announcements to see how to take part.

Rubber gloves and aprons are usually provided, but chili seasoning stains are hard to remove, so wear dark, comfortable clothes. You may sit or stand for a long time, so comfortable shoes help too. If you are allergic to salted seafood or oysters, tell the organizers in advance.

Yes. Traditionally, kimchi was packed into earthenware jars called onggi and buried in the ground for the winter. The soil keeps temperatures more stable than the open air, so the kimchi ferments slowly and evenly. Today, many households use a dedicated kimchi refrigerator to do the same job.

Yes. Generally, kimchi from colder northern areas is lightly salted with less jeotgal, giving a refreshing taste, while kimchi from the warmer south is saltier and uses more salted seafood and chili so it does not sour too quickly. Even within one region, every family's kimchi tastes a little different.

Many households also make cubed radish kimchi, ponytail radish kimchi, dongchimi, mustard leaf kimchi and green onion kimchi. Radishes are especially good in late autumn, so several radish-based kimchis are common. Families choose what to make based on how much they eat and what they like. Radish greens are often dried into siraegi for winter soups and side dishes.

Dongchimi is a water kimchi made by fermenting radish in salted brine. It uses no chili powder, so it is mild and refreshing rather than spicy. In winter, people sip the cold broth with meals or use it as a base for naengmyeon and other cold noodles. It is a good choice if you prefer non-spicy food.

Kimjang kimchi often contains salted shrimp, fish sauce, oysters or fresh shrimp, so people with shellfish, fish or mollusk allergies should be careful. Some families also use a paste made from glutinous rice or wheat flour. Always confirm the ingredients with the restaurant or seller.

Many still do, but surveys suggest more households now make smaller batches or buy kimchi instead, as single-person homes increase and lives get busier. Shortcuts like pre-salted cabbage and ready-made seasoning have become common. Even so, kimjang season remains one of Korea's most recognizable seasonal traditions.