South Korea has welcomed the autumn chill and it’s a signal that households have begun the preparation of one of the most beloved traditions called ‘KimJang (김장).’ This tradition brings families together to make kimchi in bulk and also share in large quantities.

Beyond the happiness of making the widely loved kimchi (김치), it’s a cultural event that promotes family gathering. It’s one of the things Koreans carry out to prepare for the cold winter ahead. If you’ve ever wondered how Koreans get ready for this season, here are helpful tips and hidden secrets that will satisfy your curiosity and also guide you in case you want to join the fun.

Stock Up on the Right Ingredients

For every dish, getting the right ingredients is the basic. There is no kimchi without Napa cabbage (배추), which is fully in season in autumn. Radishes, scallions, garlic, ginger, fish sauce, salted shrimp, and heaps of gochugaru (고추가루 - Korean red pepper flakes) will also be accompanying you on this journey. Koreans would not trade the freshness of their food for anything, so make sure you are buying crispy vegetables and good-quality seasoning, especially the salt and pepper flakes; you are not allowed to cut corners.

Some families soak the cabbage in natural sea salt instead of table salt to bring out a cleaner crunch of the vegetables and help fermentation. You might want to try this out to see the difference.

Preparing the Tools

Kimchi-making is no small work; prepare your mind first. Since you are making enough to last months, you will need the following:

• A large basin for washing and salting the cabbage.

• Gloves to handle chili paste because using your bare hands is a fiery mistake.

• Containers or traditional onggi (옹기) pots for fermentation.

In case you are going for modern containers, airtight ones should be your priority because they help with flavor trapping and reduction of the kimchi smell taking over your fridge.

Plan Ahead for Storage

Oftentimes, Koreans have a second fridge for kimchi because it is set to maintain the perfect temperature for fermentation and long-term storage. If you don’t have one, designate a cold, dark spot in your kitchen or pantry for your kimchi storage

Invite Friends and Family

Kimjang isn’t meant to be done alone. Traditionally, neighbors and families are expected to gather, turning the process into a festive day. Sharing the workload not only makes it easier but also more fun. You’ll laugh, gossip, and maybe even sing while smearing chili paste between cabbage leaves. At the end, everyone goes home with their share of kimchi.

People play a lot of music in the background to keep the energy high, and some also set up a mini food-tasting corner with fresh side dishes to enjoy between batches.

Experiment with Variations

As much as Napa cabbage kimchi is the star of all varieties, you can still try different versions like white kimchi (baek-kimchi - 백김치) that replaces the chili for a mild, tangy flavor, and cubed radish kimchi (kkakdugi - 깍두기)) that offers a crunchy bite. Mixing them up keeps the season fresh and exciting. You can have a touch of sweet rice porridge in your paste to help bind the flavors together and enhance fermentation.

Celebrate the First Taste

Once you’ve packed your kimchi away, resist the urge to eat immediately. Kimchi needs a few days to ferment properly. However, tradition claims the first crunchy bite, freshly mixed but not yet fermented, is a reward for all your hard work. Pair it with freshly boiled pork belly (bossam - 보쌈) or a hot bowl of rice. This is a ritual Koreans look forward to every kimjang season.

This season is not meant for food preparation alone. It binds family together, upholds culture, and promotes the joy of sharing. By following all the steps above, you will be able to stock your fridge with the national dish and create fun memories with people.

So, roll up your sleeves; it’s kimjang time!