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| Gimjang | |
 Preparing for gimjang: ingredients to make kimchi on a larger scale | |
| Korean name | |
|---|---|
| Hangul | 김장 |
| Revised Romanization | gimjang |
| McCune–Reischauer | kimjang |
Gimjang (Korean: 김장), also spelled kimjang,[1] is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime.[2] During the summer months, kimchi is made fresh, from seasonal vegetables.[2] For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.[3][4]
Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013[5] and the 133rd Korean Intangible Cultural Property.
- ^ Dongyun Lee, Sunjoo Kim, Jinhee Cho and Jeongho Kim, "Microbial population dynamics and temperature changes during fermentation of kimjang kimchi", The Journal of Microbiology, Vol. 46, Number 5, 590-593
- ^ a b Jill DuBois (2004), Korea, Cultures of the world, vol. 7 (2 ed.), Marshall Cavendish, ISBN 978-0-7614-1786-6, retrieved 2010-04-14
- ^ Martin Robinson; Ray Bartlett; Rob Whyte (2007), "Lonely Planet Korea", Country Guides, Travel Survival Kit Series (7 ed.), Lonely Planet, ISBN 978-1-74104-558-1, retrieved 2010-04-14
- ^ Koreana Quarterly, vol. 4, International Research Centre, 1962, ISBN 9780761417866, retrieved 2010-04-14
- ^ "Kimchi-Making Culture Joins UNESCO Intangible Heritage List". The Chosun Ilbo. 2013-12-06. Retrieved 2013-12-06.