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In
the old days, making kimchi was a community event. Called "Gimjang", it
usually started around late October or early November, when the weather
was beginning to turn cold. Each household would take 2 or 3 days to
prepare the kimchi needed for the winter months. Family members and even
neighbors would stop by to help wash, cut and stuff the cabbages to get
them ready for fermentation. Depending on the size of the family, up to
200 cabbages would be stuffed and stored by the end of the three days.
Then it was time to help the neighbors with their Gimjang, and in this
way all of the families in the village would have food for the winter.
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