The Heartwarming Korean Tradition of Preparing for Winter Together
A Story of Family, Love, and Sharing Before Winter Arrives
Introduction
"Why do Korean families make hundreds of cabbages into kimchi before winter?
Many visitors to Korea are surprised when they hear that some Korean families spend an entire day making huge amounts of kimchi together. It may sound like hard work, but for Koreans, this tradition is much more than preparing food.
Kimjang is a special event where family members, relatives, neighbors, and friends gather before the cold winter arrives. They wash vegetables, prepare spicy seasonings, fill cabbage leaves together, laugh, share meals, and create memories that last a lifetime.
Living in Australia means I don't experience the long, freezing winters that Korea does. Instead of making a large batch of kimchi once a year, I usually make a small batch with just two or three Napa cabbages whenever I feel like it. Even though it's a smaller amount, the joy of making homemade kimchi never changes.
This tradition has been passed down for generations and remains one of the most beautiful parts of Korean culture today.
Let's discover why Kimjang is so important to Korean families."
1. Where Did Kimjang Begin?
The history of Kimjang goes back more than a thousand years.
Long before refrigerators existed, Korean winters were extremely cold. During winter, fresh vegetables were difficult to find because the ground froze under thick snow. Families needed a way to preserve vegetables so they could eat healthy food throughout the long winter months.
People discovered that fermenting vegetables with salt, garlic, ginger, and chili pepper allowed them to stay fresh for months.
Over time, making kimchi before winter became an annual tradition instead of simply a cooking task. Entire villages helped one another because preparing enough kimchi for one family was too much work for just one person.
This spirit of cooperation gradually became known as Kimjang.
2. Why Do Korean Families Make Kimjang Before Winter?
Many foreigners wonder why Koreans make so much kimchi at one time.
The answer is simple.
Winter in Korea used to be very long and extremely cold.
Fresh vegetables became expensive or unavailable, so families prepared enough kimchi to last until spring.
A large family could easily make 100 to 300 heads of cabbage in just one weekend.
Although supermarkets now sell kimchi all year round, many Korean families still believe homemade Kimjang tastes richer and carries the warmth of family traditions.
For many people, Kimjang also means preparing for important holidays and welcoming family members who return home to celebrate together.
3. The Exciting Days Before Kimjang
Several days before Kimjang begins, preparations are already underway.
Large boxes of fresh Napa cabbage arrive at the house.
Mountains of Korean radish, spring onions, garlic, ginger, onions, apples, pears, and red chili powder are carefully prepared.
The cabbages are washed, salted, and left overnight.
The next day, everyone gathers early in the morning.
Some people rinse the cabbages.
Others prepare the seasoning.
Children help carry vegetables.
Grandparents carefully check the taste.
The kitchen becomes full of laughter, conversation, and delicious smells.
For many Koreans, these moments become unforgettable childhood memories.
4. Everyone Has Their Own Job
One of the most beautiful parts of Kimjang is teamwork.
No one does everything alone.
Each family member naturally takes responsibility for different tasks.
Someone washes the vegetables.
Someone cuts the radish.
Someone mixes the seasoning.
Someone fills the cabbage leaves.
Someone packs the finished kimchi into containers.
Even children enjoy helping in simple ways.
The work becomes much easier because everyone shares the responsibility.
This cooperation teaches younger generations the importance of family, respect, and working together.
5. More Than Food — A Tradition of Sharing
After finishing Kimjang, many families prepare extra kimchi.
Why?
Because sharing has always been part of Korean culture.
Some kimchi is delivered to grandparents.
Some goes to relatives.
Neighbors exchange freshly made kimchi.
Today, many volunteer groups even make Kimjang for elderly people who live alone and for families in need.
Kimjang reminds everyone that food tastes even better when it is shared.
6. Kimjang Today
Life has changed.
Many young families now buy kimchi from supermarkets because they are busy.
However, every late autumn, Kimjang festivals are still held across Korea.
Visitors from around the world can experience washing cabbage, making kimchi, wearing aprons and gloves, and tasting freshly made kimchi.
In 2013, UNESCO recognized Kimjang, the culture of making and sharing kimchi together, as an Intangible Cultural Heritage of Humanity.
The recognition celebrates not only kimchi itself but also the spirit of cooperation, generosity, and community behind the tradition.
Conclusion
Kimjang is much more than making kimchi.
It is a story of preparing for winter with wisdom.
It is parents teaching children traditions.
It is neighbors helping one another.
It is families laughing while working side by side.
Although modern life has become faster, Kimjang continues to remind Koreans that the most valuable traditions are created when people gather around food and share both their work and their hearts.
Perhaps that is why, even today, the arrival of late autumn still brings the joyful sound of families saying,
"It's time to make Kimjang together."
