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Introduction
Gimjang is a traditional Korean event in which kimchi is prepared for eomdong (the coldest 3 or 4 months of winter). The main ingredients of gimjang kimchi are Korean cabbage and radish.
Additional ingredients include spicy vegetables such as parsley, mustard leaf, garlic, green onion and ginger.
Pickled fish and powdered red pepper are used to give kimchi its unique flavors.
To fully enjoy its flavor, it is very important to prevent kimchi from turning sour.
Kimchi contains vitamins A, C and a number of lactic acids, which are produced as kimchi ferments. Lactic acid generates chemical reaction, which is effective to curing intestinal disorders.
In winter, vitamin C deficiency can occur because vegetable supply is quite short. Without gimjang kimchi, we would have ruined our health.
Since kimchi is so nutritious in many ways, it is called a "winter staple". This is why you can find kimchi in any region and in any household in Korea. |
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The making of kimchi
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| ① Cabbage, radish, peppers, and garlic are among the ingredients used to prepare the filling for kimchi.Thin strips of radishes and scallions, minced garlic and red pepper powder are all mixed together. |
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② The cabbage is cut in half, salted and placed aside for one night. The following day the cabbage is rinsed well and the excess water is drained away. |
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| ③ The cabbage is then ready for the filling. The filling is evenly placed between each leaf of cabbage. |
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④ In order to keep all of the filling securely in the cabbage, the entire cabbage is wrapped with an outermost leaf and allowed to ferment for about 1 week. |
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| ⑤ The fermented kimchi is sliced and placed in a dish for all to enjoy. |
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Gimjang Season
Each big Korean city has a temporary market for gimjang when kimchi is being made at the onset of the winter season. bangadari cabbage, which is raised in bangadari on the outskirts of Seoul, is regarded as the best cabbage. Gaesung cabbage is suitable for bossam kimchi (wrapped-up kimchi) because its middle part is thin and its leaves are large. Traditional Korean families used one or two hundred head of Korean cabbages for gimjang. Nowadays, thanks to green house cultivation, vegetables are produced in all four seasons. As a result, the amount of gimjang kimchi is decreasing. |
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Maturing of Kimchi
Gimjang kimchi becomes the most delicious when the temperature is kept at around 5 degrees. For the best result, kimchi is preserved in the kimchi storage area and the kimchi jar is covered with a straw cushion. The jars are moved from time on the ground of the kimchi storage. The straw cushion keeps out the cold and reproduces the bacteria, which make kimchi mature. Korean farm families have individually owned their straw-fenced kimchi storage in their backyard. | |
