A Taste of Korean Culture You Can Try at Home This November

If you've ever tasted kimchi, you know there's something special about its spicy, tangy, and complex flavour. But what if I told you that the real magic lies not just in the taste, but in the way it's made? Kimjang (김장), the traditional process of making kimchi in bulk for the winter, is more than just a cooking activity—it’s a celebration of community, sharing, and culture. And the best part? Even if you’re a student in Selly Oak, you can experience a little bit of this Korean tradition from your own kitchen!

What is Kimjang?

Kimjang is the process of making and storing large quantities of kimchi to last through the winter months. Traditionally done in November, this is a time when families and communities come together to chop, mix, and ferment this iconic dish. It's a tradition deeply ingrained in Korean culture, not just for its practicality—ensuring that families have enough food during the cold months—but also for its social aspect. Kimjang is about gathering, helping one another, and creating something that brings everyone together.

In Korea, it's common for neighbors and extended families to help each other with kimjang, turning the preparation into a big social event. Laughter, conversation, and the comforting aroma of spices fill the air as everyone pitches in. UNESCO has even recognised kimjang as an intangible cultural heritage, which tells you just how important this tradition is to Korean identity.

How to Try Kimjang at Home

You don’t need a big family or a farm to enjoy the spirit of kimjang. Here’s how you can try your own version at home with your friends:

1. Gather Your Ingredients: To make traditional kimchi, you’ll need napa cabbage, salt, garlic, ginger, gochugaru (Korean red chili flakes), fish sauce (or soy sauce for a vegetarian version), spring onions, and a few carrots.
2. Invite Some Friends Over: Kimjang is about community, so invite a few friends to join in! Put on some fun music, maybe grab some snacks, and make an evening of it.
3. Prepare the Cabbage: Cut the napa cabbage into quarters and soak them in salted water. Let them sit for a few hours until they soften up. This step is all about patience, so it’s a great time to chat or take a study break.
4. Make the Kimchi Paste: Mix the garlic, ginger, gochugaru, fish sauce, and any additional vegetables (like carrots and spring onions) to make the kimchi paste. This is where the magic happens, and you can adjust the spice level to suit your taste.
5. Get Mixing: Once the cabbage is ready, rinse it off and then rub the paste all over the leaves. Make sure every bit of cabbage gets coated—this is the fun part, and yes, it can get a little messy!
6. Pack It Up and Wait: Pack the kimchi tightly into jars or containers, making sure there’s no air between the layers. Let it sit at room temperature for a day or two, then store it in the fridge. The longer it ferments, the more flavorful it gets.

Bringing the Spirit of Kimjang to Selly Oak

By trying kimjang at home, you’re not just making food—you’re creating memories with friends, sharing stories, and embracing a part of Korean culture that is all about warmth and community. Imagine the satisfaction of opening your fridge to see jars of kimchi that you made together, knowing it’ll add a kick to your meals throughout winter.

So, why not give it a try? This November, bring a taste of Korea into your student kitchen and experience the tradition of kimjang first-hand. Whether it’s your first time making kimchi or you’re a pro at DIY pickling, it’s all about having fun, experimenting with new flavours, and making the cold months just a little warmer with some homemade spice.

Share Your Kimjang Experience!

If you do try it, make sure to share your kimjang photos and tag us! We’d love to see how you and your friends are getting involved in this tradition. Who knows, maybe your version of kimjang will become a new annual tradition for your flatmates!

Happy kimchi-making, and happy November from all of us at Kimchi Restaurant!