Kimjang: Korea’s Kimchi-Making Season, Explained by a Seoul Local (2026)

Last updated: November 2026

In my childhood, there was one weekend every November when our apartment turned into a factory. Mountains of napa cabbage on the balcony. Red pepper powder everywhere. My mom, my aunts and the neighbors sitting on the floor in rubber gloves, rubbing red filling into every leaf, and arguing cheerfully about how salty it should be.

That’s kimjang (김장): making enough kimchi to last the whole winter, all at once, as a group. It’s less a recipe than a family event, and if you’re in Korea in November, you can still feel it everywhere.

What is kimjang?

• When: mid-November to early December, before the deep cold, when napa cabbage and radish are at their sweetest
• How much: traditionally dozens of heads of cabbage per household, enough to last until spring
• Who: family, neighbors and friends, sharing the work and then sharing the kimchi
• Why it matters: “Kimjang, making and sharing kimchi in the Republic of Korea” was added to UNESCO’s Intangible Cultural Heritage list in 2013, mostly for the sharing part

How kimjang day works

1. Salt the cabbage. Napa cabbages are split and soaked in salt brine, usually overnight, until the leaves bend without snapping.
2. Rinse and drain. Many families now buy pre-salted cabbage (jeorim baechu) to skip the hardest step.
3. Make the filling. Julienned radish, red pepper powder, garlic, ginger, green onions, fish sauce, salted shrimp and a little rice paste or sugar.
4. Stuff every leaf. Everyone sits around a giant tub and rubs filling between the leaves, layer by layer.
5. Pack and store. Into containers and straight into the kimchi refrigerator, a separate fridge most Korean homes own just for kimchi.
6. Feast. The day ends with bossam: boiled pork wrapped with fresh, still-crunchy kimchi and oysters.

Kimjang today: still alive, just smaller

Fewer families make 50 heads of cabbage now. Many make a smaller batch, buy pre-salted cabbage, or buy kimchi outright. But November still feels like kimjang season: markets pile up cabbages and radishes, supermarkets advertise kimjang sets, and companies, churches and neighborhood groups hold big kimjang days to make kimchi for people in need.

Where to see kimjang season in Seoul

• Traditional markets like Namdaemun or Gyeongdong Market, piled high with cabbage, radish and red pepper in November
• Supermarkets with kimjang corners: salted shrimp, giant tubs and rubber gloves
• Kimchi museums and classes for a hands-on version in English

What to do with your kimchi

• Fresh kimchi: eat it with rice or grilled pork
• Older, sour kimchi: it’s perfect for kimchi jjigae
• Stock your kitchen: my Korean pantry starter pack covers the basics

FAQ

What is kimjang in Korea?

Kimjang is the Korean tradition of making large amounts of kimchi in late autumn to last through winter, usually done together with family and neighbors. It was added to UNESCO’s Intangible Cultural Heritage list in 2013.

When is kimjang season?

Usually from mid-November to early December, when napa cabbage and radish are in season and the weather is cold but not yet freezing.

Can tourists join a kimjang?

Yes. Several kimchi-making classes in Seoul are open to visitors, and some community kimjang events in November welcome volunteers. Check Visit Seoul for this year’s events.

What is eaten on kimjang day?

Bossam, boiled pork wrapped with fresh kimchi and often oysters, is the classic kimjang-day meal.

Does your family have a kimjang tradition, or a favorite kimchi? Tell me in the comments.