Gimjang

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title: "Gimjang" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-traditions", "food-preservation", "food-preparation-techniques", "intangible-cultural-heritage-of-humanity", "national-intangible-cultural-heritage-of-south-korea", "kimchi"] description: "Process of making and storing kimchi" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Gimjang" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Process of making and storing kimchi ::

::data[format=table title="Infobox Korean name/auto"]

Field	Value
image	Korean cuisine-Gimjang-Preparation for making kimchi-01.jpg
caption	Preparing for gimjang: ingredients to make kimchi on a larger scale
hangul	김장
hanja
title	Gimjang
::

| image = Korean cuisine-Gimjang-Preparation for making kimchi-01.jpg | caption = Preparing for gimjang: ingredients to make kimchi on a larger scale | hangul = 김장 | hanja = |title=Gimjang}} Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime.{{Citation |title=Korea |volume=7 |series=Cultures of the world |author=Jill DuBois |edition=2 |publisher=Marshall Cavendish |year=2004 |isbn=978-0-7614-1786-6 | access-date = 2010-04-14 | url = https://books.google.com/books?id=JklBlOQhkTcC&q=gimjang |title=Lonely Planet Korea |work=Country Guides |series=Travel Survival Kit Series |publisher=Lonely Planet |author1=Martin Robinson |author2=Ray Bartlett |author3=Rob Whyte |edition=7 |year=2007 |isbn=978-1-74104-558-1 | access-date = 2010-04-14 | url = https://books.google.com/books?id=vX4uMBxzml8C&q=gimjang&pg=PA64 |title=Koreana Quarterly |volume=4 |issue= 1 |publisher=International Research Centre |year=1962 | access-date = 2010-04-14 | url = https://books.google.com/books?id=JklBlOQhkTcC&q=gimjang |isbn=9780761417866

Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 and the 133rd Korean Intangible Cultural Property.

Background

Kimchi can be eaten as an accompaniment to almost any meal and is an important part of Korean culture. 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.{{citation |title=Handbook of Korea |edition=11 |publisher=Korean Overseas Information Service |year=2003 |isbn=978-89-7375-005-4}} Red pepper was added to the ingredients in the 17th century. Modern-day kimchi is typically made from napa cabbage and white radish, although there are hundreds of variations; it may also contain turnip, leek, carrots, and garlic.{{citation |title=Seasonal Customs of Korea |volume=7 |series=Korean Culture Series |author=David E. Shaffer |publisher=Hollym |year=2007 |isbn=978-1-56591-245-8}}

Process

In the cooler weather of November, there are many crops in the fields and market-places, and the gimjang process begins. The labour-intensive task is shared by families, relatives, and neighbours.{{citation |title=Pictorial Korea |issue=9–12 |author=Haeoe Munhwa Hongbowŏn |publisher=Korean Overseas Culture and Information Service |year=2005}} Groups gather to cut the vegetables, wash them, and add salt to cure the food and begin the fermentation process.

The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour.{{citation |title=A guide to Korean cultural heritage |author=Haeoe Hongbowŏn |publisher=Korean Information Service |year=2003 |title=Koreana Quarterly |volume=4 |issue=1 |author=Kukche Haksurwŏn |location=Seoul, Korea |publisher=International Research Centre |year=1962}}

The strong odors of kimchi can taint other products in a refrigerator. Despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations. It is common in cities for people to store large jars of fermenting kimchi on balconies. It is also increasingly common to own and use secondary refrigerators designed specifically for storing kimchi.

References

• 농과대학 응용식물학부 원예학전공 시설원예학ㆍ채소원예 김장 설명

References

1. Dongyun Lee, Sunjoo Kim, Jinhee Cho and Jeongho Kim, [https://www.ncbi.nlm.nih.gov/pubmed/18974963 "Microbial population dynamics and temperature changes during fermentation of kimjang kimchi"], The Journal of Microbiology, Vol. 46, Number 5, 590-593
2. (2013-12-06). "Kimchi-Making Culture Joins UNESCO Intangible Heritage List". [[The Chosun Ilbo]].

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