Kimjang Season in Korea: A Special Winter Tradition

 


Kimjang, the traditional process of preparing and storing kimchi for the winter, is one of the most iconic cultural practices in Korea. It is not only about making a large amount of kimchi but also about preserving Korea’s communal spirit, seasonal wisdom, and culinary heritage.



What Is Kimjang Season?

Kimjang season typically takes place between November and early December, when temperatures begin to drop and winter approaches.

Kimchi prepared during this time ferments well, lasts longer, and becomes an essential food source for the cold months.

In the past, families, relatives, and neighbors gathered to make kimchi together, preparing dozens of heads of napa cabbage. Although lifestyle changes have reduced the number of households making kimchi in large quantities, the cultural meaning behind Kimjang remains deeply valued.






How Koreans Prepare for Kimjang

To prepare for Kimjang, many Koreans purchase napa cabbage, radish, garlic, ginger, chili flakes, salted shrimp, and anchovy sauce in large quantities.

These ingredients define the flavor and character of each family’s kimchi.

The most important step is salting the cabbage.

Proper salting keeps the cabbage crisp and ensures the seasoning soaks in evenly. Afterward, the prepared seasoning mixture is carefully applied to each cabbage leaf. This process is time-consuming and labor-intensive, which is why Kimjang has traditionally been a group effort.






Kimjang and Korea’s Community Culture

Kimjang was originally too much work for one household.

People naturally came together — family members, relatives, and neighbors — to help one another. Through Kimjang, Koreans shared food, strengthened relationships, and created a sense of unity.

After finishing the hard work, families often enjoyed a warm meal with boiled pork (bossam) and fresh kimchi. This moment became a cherished winter memory for many.






How Kimjang Has Changed Today

Modern lifestyles have transformed Korean households, especially with smaller families and a greater number of people living in apartments.

As a result, large-scale Kimjang is less common, and new trends have emerged:

▣ Ordering Kimjang delivery services

▣ Buying ready-made Kimjang ingredient sets

▣ Making small batches at home

▣ Purchasing pre-packaged kimchi from trusted brands

Even with these changes, the cultural idea of “preparing kimchi for winter” remains strong.


 Why Kimjang Is Important to Koreans

Kimjang is more than preparing food — it represents Korean identity.

It reflects wisdom passed down through generations, family bonds, cooperation, and regional diversity in flavor.

For foreign visitors, Kimjang provides a meaningful window into Korean life.

During winter, it’s common to see Kimjang events in apartment complexes, markets, and community spaces all across the country.






Regional Differences in Kimjang Styles

Kimjang styles vary by region, influenced by climate, local ingredients, and cultural preferences. These differences create unique flavors across Korea.


▣ Seoul & Gyeonggi Province

Kimchi here is known for its clean and mild flavor, with a balanced use of seasoning and salted seafood.


▣ Gangwon Province

Due to extremely cold winters, kimchi tends to have stronger seasoning and often includes more radish, resulting in heartier kimchi styles like dongchimi or seokbakji.


▣ Chungcheong Province

Chungcheong kimchi is known for its gentle and mild taste, using relatively light seasoning and minimal salted seafood.


▣ Jeolla Province

Jeolla-style kimchi is rich and flavorful, using many ingredients, such as salted shrimp, anchovy sauce, oysters, and aromatic vegetables. It is bold, slightly spicy, and full of umami.


▣ Gyeongsang Province

Gyeongsang kimchi is typically spicier and saltier, with generous amounts of garlic and chili flakes, creating a sharp and bold flavor profile.

These regional variations make exploring kimchi across Korea an enjoyable culinary experience.







Conclusion

Kimjang is a cultural tradition that continues to connect Korean people across generations.

Understanding why Koreans prepare kimchi before winter, how the process works, and how it varies by region can give you a deeper appreciation of everyday life and heritage in Korea.


Whether viewed as food culture, community practice, or seasonal wisdom, Kimjang remains a meaningful part of Korean identity.






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