Gimjang
Encyclopedia
Gimjang also spelled kimjang, is the traditional process of preparation and preservation of kimchi
, the spicy Korean
pickled vegetable dish, in the wintertime. During the summer months, Kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter.
Kimchi can be eaten as an accompaniment to almost any meal, and is an important part of Korean culture. Recipes date back to at least the 13th century, when it was made from vegetables, pickles and either salt or a mixture of alcohol and salt. Red pepper was added to the ingredients in the 17th century. Modern day kimchi is typically made from cabbage and white radish, although there are hundreds of variations; it may also contain turnip, leek, Chinese cabbage, carrots, and garlic.
In the cooler weather of November, there are lots of crops in the fields and market-places, and the Gimjang process begins. The labour intensive task is shared by families, relatives and neighbours. Groups of Korean people
gather to cut the vegetables, wash them, and add salt to cure
the food and begin the fermentation
process. The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution in the countryside and prior to effective modern refrigeration
is to store kimchi in earthenware
jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing. As the temperature falls below 0°C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time.
The strong odours of kimchi can taint other products in a refrigerator, and despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations. Even some modern city dwellers store large jars of Gimjang on balconies. although some families have a dedicated fridge just for kimchi.
In an attempt to combat the increasing popularity of mass-produced kimchi, which is convenient for modern life, Seoul has created the world's only kimchi museum, where tourists and local people can sample different types of the pickle, and learn about the traditional gimjang process. Although consumption figures have fallen, Koreans still consume 25 kilograms (55.1 lb) of Kimchi per head each year.
Ingredients may include cabbage, white radish, spring onion, garlic, ginger, onion, chilli powder, salt and sugar.
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
, the spicy Korean
Korea
Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
pickled vegetable dish, in the wintertime. During the summer months, Kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth moon of the year, people prepare large quantities of kimchi, to provide nutrition throughout winter.
Kimchi can be eaten as an accompaniment to almost any meal, and is an important part of Korean culture. Recipes date back to at least the 13th century, when it was made from vegetables, pickles and either salt or a mixture of alcohol and salt. Red pepper was added to the ingredients in the 17th century. Modern day kimchi is typically made from cabbage and white radish, although there are hundreds of variations; it may also contain turnip, leek, Chinese cabbage, carrots, and garlic.
In the cooler weather of November, there are lots of crops in the fields and market-places, and the Gimjang process begins. The labour intensive task is shared by families, relatives and neighbours. Groups of Korean people
Korean people
The Korean people are an ethnic group originating in the Korean peninsula and Manchuria. Koreans are one of the most ethnically and linguistically homogeneous groups in the world.-Names:...
gather to cut the vegetables, wash them, and add salt to cure
Curing (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
the food and begin the fermentation
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
process. The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution in the countryside and prior to effective modern refrigeration
Refrigeration
Refrigeration is a process in which work is done to move heat from one location to another. This work is traditionally done by mechanical work, but can also be done by magnetism, laser or other means...
is to store kimchi in earthenware
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing. As the temperature falls below 0°C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time.
The strong odours of kimchi can taint other products in a refrigerator, and despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations. Even some modern city dwellers store large jars of Gimjang on balconies. although some families have a dedicated fridge just for kimchi.
In an attempt to combat the increasing popularity of mass-produced kimchi, which is convenient for modern life, Seoul has created the world's only kimchi museum, where tourists and local people can sample different types of the pickle, and learn about the traditional gimjang process. Although consumption figures have fallen, Koreans still consume 25 kilograms (55.1 lb) of Kimchi per head each year.
Ingredients may include cabbage, white radish, spring onion, garlic, ginger, onion, chilli powder, salt and sugar.