The Art and Tradition of Kimchi Making
As Autumn arrives at our doorstep, you'll find bustling merchants selling vegetables, marking one of the busiest months of the year. It's the season of Kimchi-making, leading up to the Chuseok family holiday. This is when farmers' hard work bears fruit, and it's time to prepare fresh Kimchi, ensuring the family is well-prepared for the upcoming, enduringly cold winter.
Traditionally, families needed large volumes of Kimchi, often requiring hundreds of cabbages, around 50 to 100 lots, for this annual ritual. However, recently, with a declining birth rate, many have opted for the convenience of buying pre-made Kimchi from traditional markets or even ordering it online.
Kimchi, a quintessential element of Korean cuisine, Kimchi is more than just a dish made from fermented vegetables. It's a cultural icon deeply ingrained in Korean tradition. It connects people through the yearly tradition of Kimchi-making known as "김장" (gimjang).
For those seeking a firsthand "김장" (gimjang) experience or a deeper connection to South Korea's cultural heritage, I highly encourage you to consider participating in Kimchi-making classes. These programs provide an immersive opportunity to partake in this cherished tradition, learn the art of Kimchi-making from experienced locals, and gain insights into the cultural significance of Kimchi.
It's not only a delicious culinary experience but also a chance to connect with the heart and soul of South Korea. So, why not roll up your sleeves, join a Kimchi-making class, and participate in a cultural experience that will leave you with a deeper appreciation for this iconic dish and the rich heritage it represents? You can be happy to explore different cuisines and cultures as it will enrich your taste buds and broaden your cultural knowledge.
Finding Kimchi making class at Kimch Center
Tel 02)318 7051
Address: Seoul 47 Myeongdong 8 Ga-gil
Comments
Post a Comment