It's Not Just Cabbage: Inside 'Gimjang,' Korea's Winter Kimchi Festival

 Why we spent our weekend buried in mountains of cabbage and red pepper paste.

If you visit Korea in late November or early December, you might notice something strange. People are carrying huge nets of cabbage, and the price of radishes becomes a national news topic.

It’s Gimjang season.

Just like my bees work hard to store honey for the winter, we Koreans have our own ritual to prepare for the cold months. Today, I want to invite you into our home to see how we secured our food for the next year.

1. From Village Festivals to Family Gatherings

Gimjang comes in many shapes and sizes. Sometimes, an entire village gathers to make Kimchi together in a massive "Pumasi" (labor exchange) event. Other times, social clubs or charities gather to make thousands of heads of Kimchi for the elderly or those in need. In those cases, it truly feels like a loud, bustling local festival.

But for us this weekend, it was a focused "Family Team Mission."

We didn't have the whole neighborhood over, just our close family members. We acted like a well-oiled machine with strict roles.

Two people were the "Mixers" (the experts wearing the red rubber gloves), rubbing the seasoning into the cabbages. The rest of us were the "Support Crew," constantly moving supplies, cleaning up the mess, and running errands. Even though it was just family, the kitchen was filled with chatter, laughter, and the intense smell of fresh garlic and chili.

2. The Magic of "Red"

Take a look at this vibrant red color! This is the heart of Kimchi.

Every region in Korea has a slightly different recipe. Since we live in the south (Jeollanam-do), near the sea, our Kimchi is famous for its deep, rich flavor.

We mix red pepper powder, tons of garlic, ginger, glutinous rice paste, and—most importantly—fermented fish sauce and shrimp (Jeotgal).

And here is the canvas for that red paint: the salted cabbages. The two "Mixers" in our family worked tirelessly, coating every single leaf with this spicy paste. It is hard physical labor, but watching the pile of finished Kimchi grow is incredibly satisfying.

3. The Real Reward: "Suyuk" (Boiled Pork)

You might ask, "Why do you do this hard work when you can just buy Kimchi at the supermarket?"

Besides the taste, there is one specific reason that keeps this tradition alive: The Party Food.

When the work is done, we don't just go home. We boil a huge pot of pork belly, called Suyuk.

We tear off a piece of the freshly made, spicy Kimchi, wrap it around a slice of hot, steaming pork, and eat it right there together. The combination of the crunch, the spice, and the savory fat is... honestly, it's the best taste in the world.

It makes all the errands and back-breaking work worth it.

4. Mission Accomplished

Kimchi isn't just one thing. There’s White Kimchi (no spice), Cubed Radish Kimchi (Kkakdugi), Green Onion Kimchi... the list goes on. But today was all about the classic Cabbage Kimchi.

Looking at the containers stacked in our Kimchi fridge, I feel a huge sense of relief.

"Our food for next year is secured!"

Whether it's done by a whole village or just a single family like ours, the spirit of Gimjang remains the same: preparing to share warmth and delicious food throughout the long winter.

Thanks for joining our family's winter ritual!