It’s just about that time of year when many families in Korea will set aside a day or weekend to make a massive amount of homemade kimchi that will then be stored and will ferment over the weeks and months to consume throughout the year to come.

Considering how much of a staple kimchi is in the Korean food 한식 diet, it’s no surprise that a LARGE amount of kimchi needs to be made to feed all the members of the family–enough that this process requires the help of several family members and sometimes even extended family and/or neighbors. Families can make upwards of 50 – 100 cabbages worth of kimchi depending on the number of family members/acquaintances who will consume the kimchi.

The most commonly known kimchi is made from Napa cabbage, but there is an extensive number of kimchi variations that can be made year-round from various ingredients. The most basic steps to making kimchi involves leaving the cabbage in saltwater for several hours before washing it clean and then spreading a seasoning mixture all over the cabbage to then be stored in containers to ferment. The methods and ingredients used vary from person to person, making unique, tailored flavors as a result.

If you have not yet tried some kimchi, go out and get yourself some! There are plenty of ready-made options available in stores these days—even in the US. The nutritional properties resulting from the fermentation process have been well noted, spreading kimchi’s popularity quite vastly. Let us know what you first impression of kimchi was in the comments! Would you ever make it yourself or for your family? Or better yet - have your already tried to make Kimchi in the past?!

Personal Note: I love to watch cooking shows and a personal favorite is 수미네반찬 (‘Soomi’s Side Dishes’) where she has had several episodes showcasing kimchi recipes