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Kimjang: In harmony with nature

 The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation. 

Kimjang is also an important reminder that human communities need to live in harmony with nature.


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.


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.


With our handmade kimchi you can conjure up an infinite number of delicious dishes.