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Vegetables from Korea
Kimjang is the late-autumn making of a winter's kimchi by families and neighbours together. The kimchi was packed into large earthenware jars (onggi) that were kept outside or buried in the ground under straw, so it stayed cold and ripened slowly for months; today kimchi refrigerators do the same job.
| Napa cabbage, made into whole-cabbage kimchiAbout 50 heads | What a typical extended family prepares at kimjang[surya2022] |
| Shrimp, anchovy and other seafood, salted in spring | [surya2022] |
| Sea salt for the brine, bought in summer | [surya2022] |
| Red chilli, dried and ground in late summer | [surya2022] |
| Starter | spontaneous, as described for kimchi in general, whose bacteria are present naturally on the cabbages and other raw materials (Surya 2022) |
Total time across the recorded steps: 14 days – 2.8 months
What changes: Through the year the household salts seafood, buys salt and dries chilli for kimjang
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kimjang is the late-autumn making of a winter's kimchi by families and neighbours together. The kimchi was packed into large earthenware jars (onggi) that were kept outside or buried in the ground under straw, so it stayed cold and ripened slowly for months; today kimchi refrigerators do the same job. Made in 5 steps over 14 days – 2.8 months. The longest step, ripen slowly through the winter, takes 14 days – 2.8 months (Lee E.-H 2012) and runs at -2.5–-1 °C (Lee E.-H 2012). Leuconostoc spp., which grew fully even at −2.5 °C in stored winter kimchi and Lactobacillus spp., which grew more after a short warm start than in kimchi stored cold from the first day do most of the fermenting.
| Main step | 14 days – 2.8 monthsMeasured[lee2012] | Ripen slowly through the winter |
|---|---|---|
| Temperature | -2.5–-1 °CMeasured[lee2012] | Ripen slowly through the winter |
| Acidity | pH 4.4Measured[lee2012] | Ripen slowly through the winter |
This entry is a way of keeping kimchi, not a kind of kimchi. Burying the jars held the kimchi cold and steady through winter. Kimchi refrigerators, invented in the 1980s, now do this in most Korean homes.
No safety limits specific to buried storage were found. Cold storage slows souring; in the 2012 study, kimchi stored near freezing for 6 months stayed acceptable.
Every number is labelled with how it is known. How this atlas is made
Kimjang is described as a family ritual of autumn that began thousands of years ago, to ensure kimchi through a winter of 3–4 months when vegetables were scarce, and it later took in neighbours and whole villages. It has been listed as UNESCO Intangible Cultural Heritage of Humanity since 2013 (Surya 2022; Wikipedia gives December 2013). Kimchi refrigerators, invented in the 1980s, now do the job of the buried jar.
