한식 읽기 좋은 날
Vol 57. Fermentation and Kimchi
The Masterpiece of Maturing I: Fermentation and Kimchi
Nature and HANSIK
In Korea, when the wind starts feeling chilly, everyone knows that kimjang season is just around the corner.
People may not make kimchi at home as much as they used to, but outdoor markets are still stacked high with recently-picked cabbages and radishes.
Families and neighbors gather to make a year’s worth of kimchi for each household. Kimjang season is an especially busy time of year for delivery drivers, who deliver kimchi to people’s loved ones all over the country.
Kimchi takes on a broad spectrum of flavors as it ferments.
The magic of fermentation—the crunchy freshness of the ingredients and the depth of flavor created with the passing of time—lasts all winter long and beyond.
The November 2022 issue of Korean Food Lifestyle Magazine celebrates kimjang season by exploring Korea’s kimjang culture and the science behind kimchi’s fermentation.
