Kimjang: The Korean Winter Kimchi-Making Tradition Explained
Kimjang is the Korean tradition of making a large batch of kimchi in late autumn, enough to last a family through winter. Relatives, neighbours and friends usually make it together and share it. In 2013 UNESCO added "Kimjang, making and sharing kimchi in the Republic of Korea" to its list of the Intangible Cultural Heritage of Humanity. If you visit Korea in November or early December, you may see kimjang happening around you.
What happens on kimjang day?
Traditionally, kimjang was a big family event that took one or two days. Preparation starts earlier: families buy salted shrimp and anchovy sauce, dry red chilli flakes and gather garlic, ginger and green onions. On the day itself, the work usually goes like this:
- Salting the cabbage. Whole napa cabbages are cut in half and salted, often overnight, so they soften and keep longer.
- Making the filling. Radish strips, chilli flakes, garlic, fish sauce and other ingredients are mixed into a red seasoning paste called sok.
- Stuffing. Everyone sits around big basins and spreads the paste between each cabbage leaf, usually wearing rubber gloves.
- Storing. The finished kimchi goes into large containers. In the past it was buried in earthenware jars in the yard to stay cool. Today most families use a dedicated kimchi refrigerator.
Why is it about sharing?
A big batch takes many hands, so people help each other: neighbours take turns joining each household's kimjang, and families send containers to relatives who couldn't come. That habit of working and sharing together is a big part of why UNESCO recognised it. It isn't only about the recipe.
There's also a famous little snack on kimjang day: boiled pork belly (suyuk or bossam) wrapped in a fresh salted cabbage leaf with a bit of filling. For many Koreans that taste is the best memory of the day.
Kimjang today
Modern life has changed kimjang. Smaller households, busy jobs and easy access to store-bought kimchi mean many families now make less, or buy salted cabbage ready to stuff. Still, late autumn brings a clear kimjang season: supermarkets and markets stack up cabbages and radishes, and news programmes report the year's cabbage prices.
Local governments, charities and companies also hold large community kimjang events, where volunteers make kimchi and donate it to people who need support in winter. Seoul has held a large public kimjang festival in some years. If you're visiting in November, check the official Seoul or Korea tourism websites for current events.
How visitors can experience it
You don't need a Korean family to try it. Some cooking classes and cultural centres in Seoul offer kimchi-making sessions all year, and these are often busiest around kimjang season. Traditional markets are also worth a walk in November, when you'll see mountains of cabbage, bags of red chilli flakes and stacks of salted seafood.
When you eat at a Korean restaurant, the kimchi on your table is part of the same culture. Our guide to why Korean restaurants give free side dishes explains how kimchi and other banchan fit into a meal.
"Kimjang is the one day my whole street smells like garlic, and nobody minds." — Hana, POPORO CITY
Quick tips
- November and early December are the main kimjang season.
- Look out for kimchi-making classes if you want to try it yourself.
- Visit a traditional market to see the kimjang ingredients piled high.
- Wear clothes you don't mind getting chilli on if you join a session.
FAQ
When is kimjang season?
Usually from late autumn into early winter, which in most areas means November to early December. The north and inland areas start earlier, and the warmer south a little later.
Is kimjang a public holiday?
No. It's a family and community tradition, not a national holiday, so shops and attractions stay open as normal.
Is kimjang only for napa cabbage kimchi?
Napa cabbage kimchi is the star, but many families also make radish kimchi (kkakdugi), whole small radish kimchi (chonggak) and other kinds at the same time.
Can tourists join a kimjang?
Yes, through kimchi-making classes and some public events. Check current schedules on official tourism sites before you go.