{"id":2962,"date":"2012-12-12T12:26:46","date_gmt":"2012-12-12T20:26:46","guid":{"rendered":"https:\/\/kimchimari.com\/?p=2962"},"modified":"2021-01-14T10:31:41","modified_gmt":"2021-01-14T18:31:41","slug":"kimjang-how-its-done","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kimjang-how-its-done\/","title":{"rendered":"Kimjang Day: Part 1- How it’s done"},"content":{"rendered":"
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kimjang kimchi<\/figcaption><\/figure>\n

The last time I took part in Kimjang (Korean tradition for making a lot of Kimchi to last through the winter months) was when I was still living at home in Seoul. Our family was quite large back then and we lived in a home where our back yard actually had buried kimchi jars. If my memory serves me right, I think we pickled 100~200 cabbages each winter which meant it was really a several day event – couple days to wash and salt the cabbages + prepare the yangnyum and other ingredients, another couple days to rinse and stuff the cabbages.<\/p>\n

Many people will say Kimjang is hard work but for me it was a very fun and exciting time. Fun because family and friends got together, worked all day long (even sometimes outside in the cold) but also shared some good food and good times with each other. I remember a particular joke adults played on each other – wrapping up a big piece of ginger inside a piece of freshly made cabbage kimchi and offering it to another to taste. Yikes!!!<\/p>\n

My family usually made at least 3-4 kinds of kimchi: the original stuffed whole cabbage(\ubc30\ucd94\uae40\uce58 baechoo kimchi), radish kimchi in water (\ub3d9\uce58\ubbf8 dongchimi – this is a North Korean favorite), kimchi wrapped in cabbage parcels (\ubcf4\uc308\uae40\uce58 bossam kimchi) and young radish kimchi (\ucd1d\uac01\uae40\uce58 chonggak kimchi aka ‘bachelor’ kimchi). This year, my mother-in-law made white cabbage kimchi (\ubc31\uae40\uce58 white kimchi), two kinds of traditional cabbage kimchi (one with fermented anchovies and another with fermented shrimps).<\/p>\n

Please note: This Part 1 post is a rough overview of what happened during Kimjang Day. Part 2 <\/a>will contain a more detailed discussion of ingredients and tips on how to make a great tasting kimchi.<\/p>\n

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Time: 2 days                                  Servings:  10-12 servings                                  Difficulty: difficult<\/p>\n

Ingredients for traditional cabbage Kimjang Kimchi<\/span>
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* these measurements are approximate and should be adjusted to taste<\/p>\n