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. Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 and the 133rd Korean Intangible Cultural Property.
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Adapted and shortened by SEOULIAN from the linked fixed revision; no change in factual meaning is intended. Source: Wikipedia contributors. This adapted summary is shared under CC BY-SA 4.0.
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Title: Korean cuisine-Gimjang-Preparation for making kimchi-01
Author: by Caroline Knox at flickr
Source: Wikimedia Commons
License: CC BY-SA 3.0
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