김장

As the weather starts to get colder, Koreans start to harvest lots of cabbage and radish.  And do you know what these vegetables are used for?  Any guesses? 

Kimchi!!! 

Kimchi is the most popular well-known food staple from Korea.  Here's how Wikipedia defines it: "Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings."  This seasoning is typically red pepper paste, which creates a spicy taste.  Kimchi is fermented cabbage and vegetables (like sauerkraut), meaning it also has a sour taste. 

Most people either love it, hate it or try very hard to tolerate it.  I fall into the second category. I want to like it I really do, so I tell myself I do, sometimes.  Initial tastes toward kimchi can change because it is an acquired taste.  

The end of November is kimchi making time which is known as KimJang.  Recently there has been enormous amounts of cabbage and radishes around town.   The kimchi made during this season lasts families all year. 

The Korean side of my church has a kimchi outreach every year.  Food is donated and many people gather to make kimchi to give to those less fortunate and in need of food. Today I got to volunteer to be part of the outreach! 

Here are some pictures from an intense kimchi-making session. 

Begin with a truckload of cabbage. 

Cabbage is prepared somehow. (I missed that part.)

Then volunteers stuffed the red stuff in between the leaves of the cabbage. 

The red stuff is grated radish, red pepper paste, fish sauce, beef sauce, anchovies, green onions, green leaves, and red pepper flakes. 

Then the kimchi is boxed, delivered and refrigerated. 

Here are some other pictures of the day.

If the red touches your skin, it burns! I had multiple layers of protection.  After this picture I donned a hairnet and face mask. 

My pastor with a huge bag of kimchi! 

I even got to take some home as a thank you for volunteering!