KIM-JANG: the span of time (approx. two weeks in November) when all married women in Korea get together with the womenfolk of their family - or of their church, in this case - to make the year's supply of kimchi. What is kimchi, you ask?? At it's most basic, fermented cabbage with oodles of red pepper powder, garlic, salt, sesame oil, radish,... and I think that's all...
Having lived in Korea for almost four years now, and having acquired a taste for this potent Korean staple that emanates from your pores for the rest of the day and night, I decided that I could not let another year pass without taking part in this annual event. So, I took a personal day and helped with my friends, the women at my church!
The entire process took about 5 hours - mind you, I attend church with some very experienced kimchi makers who have this down to a science! The kimchi was packed away in plastic tubs large and small, and either left outside sealed tight or placed in the kimchi refrigerator (YES, this is necessary unless one wants ALL of the food in his/her refrigerator to have a kimchi taste and smell) to let time take its toll on the heads of cabbage.
Afterwards, we enjoyed lunch prepared by the pastor's wife. Good times!!!
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