This month, people across Korea are participating in kimjang. Kimjang is the traditional practice of preparing and fermenting kimchi. Each fall, Koreans come together to make large quantities of this spicy, tangy dish.

Kimjang dates back to the Three Kingdom Period. During this period, Koreans discovered ways to ferment vegetables. Thanks to this fermentation process, they could preserve foods and keep them from spoiling for months.

In the past, food scarcity often threatened the survival of ordinary people. This was especially true in cold weather, when plants did not grow. By fermenting vegetables, people ensured they had enough to eat during the winter season.

Today, families and communities still gather each November to prepare and store kimchi. Kimjang has become an important way to celebrate traditions and strengthen community bonds.

In 2013, UNESCO* officially recognized kimjang as an intangible cultural heritage.* This showed just how important kimjang is to Korea’s cultural identity.

* the Three Kingdoms Period 삼국시대

* UNESCO 유네스코

* intangible cultural heritage 무형 문화유산