Discovery of Geunjeongjeon’s Hidden Aspects and Historical Significance.

Every late November, our family packs up our luggage and heads to my grandmother’s house. There, we join one of Korea’s most important family traditions: “Kimjang”, the annual Kimchi-making event that has been passed down through generations. As a child, I didn’t fully understand the true meaning of this activity, other than it was the time when I was able to play all day with my cousins; however, over the years, I realized that it was a symbol of unity and heritage. 

The moment I enter my grandmother’s house, the living room is already filled with mountains of cabbages, filling the entire house. Huge red plastic tubs are set across the ground, some filled with salted cabbages, others with red seasoning paste made from Gochugaru (Red pepper powder), garlic, green onions, fermented shrimp, and fish sauce. The air smells tangy and spicy. I would always be left questioning, “How do we even eat all that?” 

Korean Napa Cabbage - Pixabay

Kimchi - Pixabay

Yet this tradition isn’t just my own. It dates back to the Goryeo Dynasty (918 - 1392), when Koreans developed ways to preserve vegetables through fermentation in preparation for the long and harsh winters. In those times, food scarcity was severe and fermenting cabbage with spices was ont only practical but necessary for survival. Though refrigerators now store our Kimchi, the practice remains as a cultural constant. 

According to UNESCO, Kimjang is more than food preparation, but it’s a collective act of solidarity, cooperation, and family bonding. In fact, in 2013, UNESCO recognized Kimjang as an official element of the Intangible Cultural Heritage of Humanity. 

Alongside Lunar New Year (Seollal) and Chuseok (Korean Thanksgiving), Kimjang is one of Korea's largest traditional events, where family union arrives as a mandatory role. Unlike the formality of other holidays, Gimjang is loud, messy, and hands-on. Everyone has a role: the elders mix the seasoning, the middle-aged wash and salt the cabbages, and the younger kids (like I used to be) carry empty buckets and sneak bites of fresh Kimchi when no one is looking. 

In recent decades, Kimchi has gained international fame, often recognized for its probiotic health benefits and complex flavor. From high-end restaurants in New York to cooking shows in Paris, Kimchi has become a global culinary icon. In 2021, CNN even listed Kimchi as one of the world’s top superfoods. 

Family - Pixabay

Gimjang - Pixabay, Munj Lee

Yet behind this rising popularity of Kimchi, it lies a deeply personal ritual. For Korean families, Gimjang is not just a seasonal task; it’s a cultural legacy; it’s in the reddened hands of my mother as they cover the cabbage with the seasoning; it’s in the steam rising from a hot pot of Bossam (Korean steamed meat) served at the end of the day with freshly made Kimchi; it’s in the laughter echoing across the house, reminding us that even today, traditions remain.

(Justin Kim)

Works Cited

CNN Travel staff. “World’s 50 Best Foods.” CNN Travel, 12 July 2017, 

edition.cnn.com/travel/article/world-best-food-dishes/index.html. Accessed 25 Apr. 2025.

UNESCO. “UNESCO - Kimjang, Making and Sharing Kimchi in the Republic of Korea.” Ich.unesco.org, 2013, 

ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881. Accessed 25 Apr. 2025.