In Korea, November and December are months for gimjang. Gimjang refers to making a lot of kimchi at once to eat in winter. Why do Koreans prepare kimchi in bulk before the cold season?
Back in the days before modern heating and refrigerating technologies were available, it was difficult to have supplies of fresh vegetables. To make kimchi, you add a whole variety of vegetables, such as napa cabbage, radish, and cucumbers. Koreans make large batches in early winter to have steady access to vegetables throughout the year. Gimjang is a big family event in Korea. Family members and even neighbors gather together to make kimchi and share them with one another. The timing, ingredients, and recipes for gimjang are different for each region.
The biggest reason for this difference is climate. Due to low temperature, the seasoning is mild in the north to preserve the flavor of the ingredients themselves. In the south, kimchi is heavily seasoned to create a rich flavor.
Suyuk (steamed meat) is an absolute essential for gimjang. Slices of steamed pork pair so nicely with freshly made kimchi, so Koreans often cook suyuk alongside when they do gimjang. Suyuk is topped on kimchi or rolled with julienned radish inside brined cabbage leaves.
Nowadays, kimchi can be bought at supermarkets or convenience stores. If you haven't yet, please try kimchi, the signature Korean food.
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