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Friday, November 16, 2012

김장 Gimjang, The Reflextion of Sharing and Togetherness

Winter is coming, there are a kimchi making ritual usually held on winter called 김장 Gimjang.
김장 Gimjang is an activities for making 김치 kimchi, I can say a lot of  김치 kimchi, because it is held to to provide nutrition during the winter.

Photo credit : fsp.or.kr


In the cooler weather of November, there are lots of crops in the fields and market-places, and the 김장 Gimjang process begins.People gather together and helping each other to make a 김치 kimchi, the process are included, cutting the vegetables then washing them, and put some salt and begin the fermentation process. The nature of  김치 kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment, and may turn sour. The traditional solution in the countryside and prior to effective modern refrigeration is to store 김치 kimchi in big earthenware jars in the ground, buried up to the neck level of the jar to prevent the contents from freezing.
As the temperature falls below 0°C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time.



I also want to put here, five types of seasonal Kimchi that usually consume especially on winter.

              알타리 무우 둥치미 Altari Moo Tong-chi-mi (Watery Kimchi with young radish)

                                                   둥치미Dongchimi (White radish kimchi)

Types of Kimchi, with short maturing period, only 2-3 days fermentation.
It consists of daikon, Chinese cabbage, scallions, fermented green chili, ginger, Korean pear and watery brine.
Types of  Dongchimi : 

배추동치미 Baechu dongchimi (Cabbage dongchimi)
Radish and baechu stuffed with ingredients such as julienned radish, Korean chives, red peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation.

대나무동치미 Daenamu dongchimi (Bamboo dongchimi)
Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer.[6] It is a local specialty of South Jeolla province.

궁중 동치미 Gungjung dongchimi (Royal dongchimi)
Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.

   섞학지  Sukbakji (Kimchi with pickeld chinese cabbage, radish, cucumber and seafood sauce)

                                 그들빼기김치 Godeulppaegi Kimchi (Wild lettuce kimchi)


                                                                  백김치 Baek kimchi


by Maria Margareta
Photo credit : 
fsp.or.kr
Maria Margareta

Video Credit :
Arirang News
정아 이 


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