This year, cabbage and radish, the main ingredients of Gimjang, or Gimchi-making, are cultivated 15-27 percent less than last year. It is feared that the more-than-expected fall in the cultivation will likely cause a Gimjang crisis.

Gimchi

Gimchi is a traditional Korean fermented dish, made of seasoned vegetables, such as the pickled Chinese cabbage. Gimchi is the most common Korean side dish, eaten with rice along with other side dishes. A proper level of acidity and various organic acids give Gimchi unique flavor and freshness. Gimchi has a reputation of being a healthy food. The vegetables being made into Gimchi contribute to the overall nutritional value. Gimchi is rich in vitamins, aiding digestion, and even possibly retarding cancer growth. Gimchi also has active and beneficial bacterial cultures of Lactobacilli, which results in a higher lactic acid content in the final product than in yoghurt. Researches have continuously showed various functional effects of Gimchi. Koreans were especially strong against SARS and bird flu, when the two highly epidemic diseases swept China and some Southeast Asian countries. Koreans’ immunity to the epidemics is found to be attributable to Gimchi, and Gimchi extracts were exported to the affected Asian countries.

Gimjang Gimchi

Gimjang refers to Gimchi-making. Gimchi can be made at any time of the year, but the Gimchi-making in late October or November is called, Gimjang in Korean. It is a traditional annual event to prepare for “eomdong” or severely cold winter (the coldest 3 or 4 months of winter). Gimjang Gimchi, however, is the best in taste and flavor, which results from the weather and storing methods. For the taste and flavor of Gimjang Gimchi, special refrigerators, designed for Gimchi, came out about a decade ago.

Gimjang

Gimjang Gimchi-making usually started in late October or November. The annual event is to make cabbage, radish, and “dongchimi” Gimchi for the whole winter an early spring month. There is some time difference in Gimjang between the cold northern and relatively warm southern areas, but Gimjang usually takes place around “Ipdong,” or beginning of winter, one of the seasonal divisions by the lunar calendar. It is not certain when the Gimjang custom began. Considering the existence of processed vegetable storing facilities, called “yomulgo” in Korean during the Goryeo Dynasty, the history of Gimjang can be traced back to the Dynasty. “Nongga wollyeongga,” an old Korean verse featuring monthly events of farms, shows Gimjang had been established as a nationwide custom during the Joseon Dynasty. Making of Gimchi for all family members to eat during the whole winter lasted for 2 or 3 days with help from many people. It was not a job for just 1 or 2 persons. People considered it as a major annual event, so, close relatives, neighbor housewives, etc, all pitched in and worked together. People who participated in Gimjang helped wash cabbages, prepared materials, and stuffed ingredients inside each cabbage leaf. Although the event has grown less important in recent years due to changes in lifestyles and family size, it was great fun to enjoy the warm heart of neighbors and relatives in times past.

	Various Aspects of Gimjang
	Gimjang season When temperatures of 6-7°C continue for about two weeks in November Storage It is important to prevent freezing and help maintain fresh taste for long. In the past, Gimchi jars used to be buried under the ground, or covered with thick straw bags and stored in a storeroom. Menu on Gimjang day Gimjang usually lasted all day or 2-3 days, so the hostess treated each person to a big lunch. Boiled pork and spicy Gimchi stuffing materials, wrapped with pickled cabbage leaf, which is usually called “bossam” in Korean, was common on Gimjang day. Gimjang for the poor After the Gimjang Gimchi-making was done, the hostess used to give some of the Gimchi to the participants and neighbors. Gimjang Gimchi used to be shared by all neighbors, and even poor people could eat Gimchi. Preparation for Gimchi Gimjang takes place in winter, but its preparation, in fact, begins from the spring. The salted fish, which is essential for fermentation of Gimjang Gimchi, should be prepared in spring. In autumn, newly harvested red pepper, garlic and other ingredients should be prepared.