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| The photo above shows Chonggak Kimchi, a type of kimchi made from young radishes known in Korea as altari-mu. It is a popular kimchi enjoyed during the kimjang season, valued for its crisp texture and richly seasoned flavor. This dish is a wonderful example of the diversity and charm of Korean kimchi culture. |
Korean Kimchi and Kimjang Culture: An In-Depth Guide for Foreign Readers
This article is designed to help foreign readers gain a structured understanding of the history, traditions, philosophy, regional characteristics, and contemporary significance of Korea’s kimchi and kimjang culture. It explains in detail why kimchi and kimjang have become cultural symbols of Korean identity and why “Kimjang” was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013.
Introduction: Why Do Koreans Express Their Culture Through Kimchi?
Dear readers, hello! Today, I would like to introduce kimchi and kimjang, two essential components when discussing Korean food culture. I hope you will learn why kimchi and kimjang were necessary and why Koreans were the ones who developed kimchi in the first place.
So, let’s begin.
Foreigners who visit Korea or experience Korean cuisine immediately notice that kimchi appears at virtually every meal. Kimchi is more than a simple side dish; it is a fermented food that symbolizes the identity and daily life culture of the Korean people. In particular, kimjang—the traditional process of preparing large quantities of kimchi to store and eat throughout the winter—best reflects the Korean values of cooperation, sharing, and community spirit.
Kimjang was not just a practical activity for preparing winter food; it was also a special time for multiple generations to pass down skills and wisdom and for families and local communities to strengthen their social bonds. Recognizing these values, Kimjang was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2013, and in 2017, “Kimchi Making” was designated as Korea’s National Intangible Cultural Heritage No. 133.
This article comprehensively introduces the history of Korean kimchi, the transmission of kimjang culture, regional differences, modern transformations, and the cultural meaning of kimjang in Korean society for foreign readers.
2. Origins and Development of Kimchi: Born from the Need to Preserve Food for Winter
2-1. Origins of Kimchi
Kimchi began as a preservation technique developed to store vegetables through the winter. Korea has four distinct seasons, with long and cold winters that make it difficult to obtain fresh vegetables. In response, Koreans devised methods to salt vegetables, soak them in soy sauce or soybean paste, or ferment them so they could be consumed during winter.
Records by the Goryeo-era scholar Yi Gyubo describe radishes being salted or soaked in soy-based sauces and eaten over several months, showing that an early form of kimchi already existed.
2-2. Changes After the Introduction of Chili Peppers
The red, chili-based kimchi familiar to foreigners today developed after chili peppers were introduced to Korea in the late 16th century. Chili peppers not only provide spiciness but also support microbial activity essential for fermentation. Combined with seafood-based sauces (jeotgal), they create deep umami flavors.
From this period on, kimchi evolved from simple salted vegetables into a uniquely Korean food made through complex, fermentation-based culinary techniques.
2-3. Differences from Pao Cai and Kimuchi
The most important difference is that pao cai and kimuchi end with a primary salting or pickling stage using salt or vinegar, whereas kimchi undergoes a second fermentation stage after salting, using red pepper powder, garlic, green onions, ginger, and seafood sauces.
Kimchi is the only food in the world that ferments raw vegetables through this secondary process, meaning that pao cai and kimuchi are completely different foods and not even similar.
Furthermore, pao cai is typically sterilized, which prevents significant fermentation from occurring.
Kimuchi, despite its name resembling a Japanese pronunciation of kimchi, is a pickled food characterized by simple seasoning and a sweeter taste due to frequent use of soy sauce or sugar. It either does not use red pepper powder or uses it only in small amounts.
By understanding the historical background (beyond Korea’s harsh natural environment) and development process of kimchi, it becomes clear why Koreans were the ones who created it.
Next time, I will introduce how Korea’s challenging geographical conditions greatly influenced its food culture.
3. What Is Kimjang? A Large-Scale Fermentation Preparation for Winter
3-1. Definition of Kimjang
Kimjang refers to the process of preparing large quantities of napa cabbage and radish kimchi in late autumn or early winter so that it can be stored and eaten throughout the winter.
Because Korea’s long agricultural off-season made it difficult to farm during winter, people had to prepare their winter food in advance. To avoid wasting even a single cabbage leaf, they salted and fermented vegetables to secure food supplies—this was the primary purpose of kimjang.
Moreover, Korea’s cold weather during this time of year provides ideal conditions for stable fermentation, so kimjang naturally developed into a seasonal tradition over time.
3-2. Why Kimjang Is Considered a Year-Long Process
Many foreign readers are surprised at how large an event kimjang is. In fact, it is more accurate to say that kimjang is a year-long preparation process rather than a one-day event in late autumn.
For example:
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In spring, people prepare fermented seafood sauces such as salted shrimp and anchovy sauce.
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In summer, they prepare sun-dried sea salt for kimjang and let its bitterness mellow.
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In late summer, they sun-dry chili peppers and grind them into chili powder.
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In early winter, they harvest cabbages and radishes and proceed with salting, seasoning, and fermentation.
Thus, kimjang reflects the natural environment, daily life technologies, and food traditions of Korea within the cycle of the seasons, giving it profound cultural meaning.
4. History of Kimjang and Records in Historical Texts
4-1. Kimjang in Goryeo and Joseon Texts
Mentions of kimjang appear in texts as early as the Goryeo dynasty, and it took on its modern form during the late Joseon period as cabbage cultivation expanded.
In Jeong Hak-yu’s Nonggawollyeongga, the procedures of harvesting cabbage, salting it, preparing seasoning, and burying kimchi jars are described in detail, nearly identical to today’s kimjang steps. This proves that kimjang was an important annual event in Korea’s agricultural society rather than a simple cooking procedure.
4-2. Development of Kimchi Jars and Storage Techniques
In the past, earthenware jars were buried underground to maintain stable temperatures for fermenting and storing kimchi. This tradition evolved into the modern kimchi refrigerator, enabling the preservation of kimjang culture.
Kimchi refrigerators have become essential household appliances in Korea and are considered an example of how tradition can merge with technology.
5. Social Meaning of Kimjang: Cooperation, Sharing, and Community Spirit
5-1. Pumasi: Cooperative Labor and Community Bonds
Kimjang requires too much labor for a single household to handle—salting cabbages, preparing seasoning, mixing, and storing. It is difficult to complete without help.
Thus emerged pumasi, a system of mutual labor exchange among families, relatives, and neighbors. On kimjang day, people strengthened their community bonds while enjoying warm dishes—especially boiled pork with freshly seasoned kimchi—a custom still practiced in some regions today.
5-2. Social Solidarity Through Sharing
Kimjang culture has expanded into large-scale community events organized by local governments, companies, and volunteer groups. The kimchi made is shared with seniors living alone and other vulnerable groups.
Therefore, kimjang is also a symbol of Korea’s sustainable culture of sharing.
6. Regional Kimjang Styles and the Diversity of Kimchi
Kimchi varies greatly by region in Korea, influenced by climate, geography, and access to seafood.
6-1. Seoul and Gyeonggi Region
Seasonings are mild, with a clean, balanced flavor. Jeotgal (seafood sauce) is used sparingly.
6-2. Jeolla Region
Rich in seafood, this region uses larger amounts of jeotgal, with bold, spicy, umami-rich flavors.
6-3. Gyeongsang Region
Known for saltier seasoning and a high ratio of aromatic ingredients like garlic and ginger.
6-4. Gangwon Region
Because of colder climate, preservation is important; seasoning is lighter to highlight the crisp freshness of cabbage.
6-5. Jeju Region
With milder winters, traditional winter kimjang did not exist. A unique method of soaking cabbage in seawater has been passed down.
These diverse kimchi traditions reflect local ecosystems and represent creativity and cultural richness.
7. Kimjang in Modern Society: Change and Continuity
7-1. Decreasing but Evolving Kimjang Practices
Urbanization, an increase in single-person households, and changing eating habits have led more families to purchase kimchi rather than make it themselves. Yet kimjang culture has not disappeared; it has simply changed in form.
For example:
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Purchasing pre-salted cabbage to reduce labor
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Kimjang experience programs for tourists
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Online kimjang kits
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Small-scale kimjang gatherings with family on chosen dates
These new forms are becoming increasingly common.
7-2. Why Kimjang Still Matters
Kimjang kimchi is deeply connected with Koreans’ emotional memories of home and their mothers’ cooking. Because of this, the rate of homemade kimchi remains higher than that of other fermented condiments such as doenjang, gochujang, and soy sauce. Kimjang continues to be an important annual tradition for many households.
8. Kimjang and UNESCO Intangible Cultural Heritage
Kimjang was globally recognized for the following reasons:
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A unique Korean lifestyle culture transmitted across generations
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Values of cooperation and sharing
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A sustainable food culture based on natural ingredients
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A practice shared nationwide across regional, social, and economic boundaries
UNESCO evaluated kimjang not as a mere cooking procedure but as a social and cultural activity that strengthens community bonds and identity.
Conclusion: Kimjang as the Root and Future of Korean Culture
Kimchi and kimjang are unique food traditions shaped by Korea’s history, natural environment, and community values. To foreigners, kimchi may seem like a simple fermented vegetable dish, but to Koreans, it symbolizes identity, memory, solidarity, and sharing. Through kimjang, skills are passed down through generations, families and communities connect, and people continue to make fermented foods in harmony with nature.
Although the form of kimjang may change with the times, its spirit and values will continue to hold significance in Korean society. Understanding kimjang is essentially understanding Korean culture on a deeper level.
Sharing kimchi and kimjang with the world is an important way to communicate Korean cultural values and identity, and this heritage will continue to be passed down as a symbol of Korea.
Thank you for reading to the end. I look forward to bringing you even better content next time.
