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📍 About Kimchi

In Korea, it's a tradition for people to gather in late November to make kimchi. This is called gimjang, and it's a pretty big deal at the end of the year.

Family members and neighbors get together to make kimchi. Making kimchi is very labor-intensive.

First, cabbage must be salted. Meanwhile, radishes are chopped up and mixed with garlic, ginger, red pepper powder, and other seasonings. This is the kimchi filling. It is spread out between the cabbage leaves.

The fresh kimchi can be eaten right away. This is called 'Geotjeori.' Otherwise, it can be matured for a while. Kimchi made this way is stored in kimchi refrigerators for several months. It is eaten all winter long.

These days, many people buy ready-made kimchi at stores quite often. However, gimjang is still a Korean tradition.

source : EBS radio program


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