Kimjang: How Koreans Preserved Food Through Winter
How did Korea keep food safe during long, harsh winters without modern refrigeration? Kimjang is the annual tradition of preparing large amounts of kimchi in late November. Kimchi began as a method of preserving vegetables with salt and sauces when fresh produce was scarce. Over time, kimjang grew into a cultural tradition passed down through generations.
In the past, timing was essential. Families and neighbors gathered to prepare ingredients together, selecting kimjang dates based on local climate and temperatures. Once made, kimchi was stored in large earthenware jars buried underground, where cool, stable conditions slowed fermentation. These natural storage methods later inspired the invention of the modern kimchi refrigerator.
Today, kimjang continues in new forms. Families still come together to make kimchi, while schools and community centers host group kimjang events. Modern storage technology has helped the tradition adapt to contemporary life while preserving community bonds and Korea’s seasonal food culture.
Minhee Nam For The Junior Times junior/1767919642/1613367831
1. Why did kimchi first develop as a preserved food?
2. How did families store kimchi before modern refrigeration?
3. Where were earthenware jars placed to slow fermentation?
4. What role did neighbors and communities play in kimjang?
1. Would making kimchi together feel meaningful to you?
2. Do you think food traditions help strengthen community bonds?
3. How would you feel participating in a large kimjang event?
4. What traditional food practices from your culture matter most to you?
How did Korea keep food safe during long, harsh winters without modern refrigeration? Kimjang is the annual tradition of preparing large amounts of kimchi in late November. Kimchi began as a method of preserving vegetables with salt and sauces when fresh produce was scarce. Over time, kimjang grew into a cultural tradition passed down through generations.
