What You Need to Know
Gimjang (Korean: 김장), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
Steps
- 1.
Baechu Kimchi (Korea): Primary preservation method for napa cabbage
- 2.
Kkakdugi (Korea): Cubed radish fermentation using same principles
- 3.
Oi Sobagi (Korea): Stuffed cucumber variation of gimjang
The Science
Primary Reaction
Lactic acid fermentation