Korean Kimchi & Kimjang: Why Families Make Winter Cabbage Together

Practical Guide to Korean Kimchi for Tourists

Kimchi is an important part of Korean food culture, but there are a few practical tips foreign tourists should know when buying or tasting it.

• Warning on Carrying Kimchi on Airplanes (Checked Baggage Required): This is the most important thing to know when leaving Korea with Kimchi you have bought. Because Kimchi is classified as a liquid or gel, carrying more than 100ml of Kimchi in your cabin baggage is strictly prohibited. International security screening applies liquid and gel restrictions, so packing it in your checked baggage is the safe choice. Pressure changes in the cargo hold can cause the Kimchi bag to burst, so be sure to seal it in multiple layers or buy 'travel-ready canned or vacuum-packed Kimchi'. (Note: Kimchi bought inside an airport duty-free shop after you have passed through security may still be carried on board even if it exceeds 100ml.)

• Not All Kimchi is Spicy: While the red, chili powder-seasoned cabbage Kimchi is the most famous, there are plenty of alternatives for those who cannot eat spicy food. Be sure to try 'Baek-kimchi' (White Kimchi), which is made without chili powder and is cool and crisp, or 'Dongchimi', a clear radish water Kimchi.

• Kimchi for Vegans: Traditional Korean Kimchi often contains seafood ingredients such as salted shrimp or anchovy fish sauce for a deep umami flavor. However, vegan versions made with fruit or vegetable broth instead of seafood ingredients are now easy to find at large supermarkets such as E-Mart and Lotte Mart. Look for a 'Vegan' label when purchasing.

What This Guide Covers

• Kimjang: The Winter Gathering of Family
• The Science of Fermentation and Immunity
• The Kimchi Refrigerator: Preserving the Taste of Fermentation
• Secret Ingredients in Every Home: The Umami of Seafood

These days, it is easy to find 'Kimchi' in supermarkets across the Western world. With a growing interest in health and well-being, Korea's unique fermented food has gained worldwide attention for its fermentation process and the lactic acid bacteria it contains. While it has established itself as a global health food, to Koreans, Kimchi represents something much deeper: the bond of family.

Kimjang: The Winter Gathering of Family

• A unique Korean culture of gathering the whole family to make Kimchi for the year

• A collaborative process of trimming and salting cabbages and radishes

• Eating Bossam (boiled pork) together after the hard work is the highlight

In my childhood memories, the Kimjang (Kimchi-making) season always felt like a lively family festival. As the chilly winds of early winter began to blow, our family would gather in the living room under my mother's direction. We started by trimming mountains of cabbages and radishes, then salting them. It was backbreaking work, but mixing the red pepper flakes and various seasonings while chatting together brought a strange, energetic vibe to the house.

The moment I waited for the most was when the Kimjang was almost finished. I can still vividly remember the taste of the freshly mixed, spicy Kimchi wrapped around tender boiled pork (Bossam) that my mother would put in my mouth. That single bite, eaten together with the whole family after a long day of hard work, was a warm comfort that assured us we were ready to face the cold winter.

The Science of Fermentation and Immunity

• A variety of lactic acid bacteria produced through fermentation

• Rich in vitamins, minerals, and dietary fiber, which are part of a balanced diet

• The harmony of taste and nutrition that develops over time

The biggest reason Western countries are paying attention to Kimchi recently is the 'science of fermentation'. The fermentation process produces a variety of lactic acid bacteria, and kimchi has been the subject of active research into its potential relationship with gut health. It offers a unique fermented-food experience that differs from Western foods such as cheese or yogurt.

Describing Kimchi merely as a 'healthy food' doesn't do it justice. As fermentation progresses, changes in flavor and texture create a tangy, umami-rich taste. The way it transforms into various dishes like stews or fried rice is truly fascinating. For those seeking nutritious foods as part of a balanced diet, Kimchi offers a combination of distinctive flavor and nutritional value.

In 2013, the culture of making and sharing Kimchi in the Republic of Korea was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, recognizing its role in fostering community spirit and sharing.

The Kimchi Refrigerator: Preserving the Taste of Fermentation

• A specialized appliance widely used in Korean homes to store Kimchi

• Designed to provide a stable, low-temperature environment for fermented foods

• Helping preserve Kimchi's flavor and texture for a longer period

When Westerners visit a Korean kitchen, there is one appliance they often find fascinating: the 'Kimchi Refrigerator'. Koreans' love for Kimchi is so strong that having a separate refrigerator specifically for Kimchi is quite common in Korean homes. I recently spent a considerable amount to replace my parents' old Kimchi refrigerator with the latest model, and they were overjoyed, saying, "Without this, the Kimchi gets too sour to eat."

In the past, our ancestors would dig into the ground during the colder months to bury large clay pots (Onggi) and store Kimchi inside. This traditional method helped maintain a relatively stable underground environment, allowing Kimchi to ferment and be stored through the winter. Modern Kimchi refrigerators were developed with this traditional storage method in mind, providing a more stable, low-temperature environment for storing fermented foods.

While a regular refrigerator's temperature can fluctuate as the door is opened and closed, a Kimchi refrigerator is designed to maintain a stable low-temperature environment, with different storage modes depending on the type and stage of fermentation. This helps preserve Kimchi's crisp texture and flavor while allowing its fermentation to be managed more consistently over time.

Secret Ingredients in Every Home: The Umami of Seafood

• Secret ingredients that vary depending on the region and family tradition

• The deep umami flavor contributed by fresh seafood like raw oysters, shrimp, and salted seafood

• A mother's touch acting as the unique Kimchi signature for each family

Another charm of Kimchi is that even when made with the same cabbage, the taste differs completely from house to house. My mother is from the southern region of Korea (Namdo), so she always adds plenty of fresh raw oysters and anchovy fish sauce during Kimjang. Picking out the cold, ocean-scented oysters from the freshly mixed cabbage leaves was the biggest privilege given to me as I ran errands next to her on Kimjang day.

To foreigners, adding raw seafood or salted seafood to fermenting vegetables might seem a bit unfamiliar. However, these ingredients contribute amino acids and other flavor compounds that add depth and umami to the Kimchi. This is where the deep, complex flavor that coats your tongue—rather than just a simple spicy taste—comes from. If you ask a Korean, "Whose house has the most delicious Kimchi?", many will answer, "The Kimchi my mother makes." It's precisely because each batch reflects their family's unique recipe, traditions, and a tender, bittersweet affection (Jeong) that belongs to that family alone.

The warm affection of family mixed into the spicy seasoning, and the wisdom of fermentation recognized worldwide. How about enjoying a warm meal with a healthy plate of Kimchi tonight?

While not all households make Kimchi in large quantities every winter as in the past due to apartment living, dual-income families, and changing family sizes, the culture of Kimjang—making and sharing Kimchi together with family and community—continues in various forms.