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Gimjang
Process of making and storing kimchi / From Wikipedia, the free encyclopedia
Gimjang (Korean: 김장), also spelled kimjang,[1] is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime.[2] During the summer months, kimchi is made fresh, from seasonal vegetables.[2] For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.[3][4]
Quick Facts Korean name, Hangul ...
Gimjang | |
![]() Preparing for gimjang: ingredients to make kimchi on a larger scale | |
Korean name | |
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Hangul | |
Revised Romanization | Gimjang |
McCune–Reischauer | Kimjang |
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Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013[5] and the 133rd Korean Intangible Cultural Property.