Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It forms an essential part of Korean meals, transcending class and regional differences.
The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.
Preparation follows a yearly cycle. In spring, households procure shrimp, anchovy and other seafood for salting and fermenting. In summer, they buy sea salt for the brine. In late summer, red chilli peppers are dried and ground into powder. Late autumn is Kimjang season, when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. Housewives monitor weather forecasts to determine the most favourable date and temperature for preparing kimchi.
There are regional differences, and the specific methods and ingredients used in Kimjang are considered an important family heritage, typically transmitted from a mother-in-law to her newly married daughter-in-law. | 
