It's late fall! Which also means "kimjang" making season in Korea:) And just last weekend, together with my in-laws, I, once again, befriended tons of cabbages during our kimjang session :)
"Kimjang" is the kimchi people traditionally make to last through the winter (or for others, like Asul's family, to last for one year:)
It was Saturday when my SIL and her husband drove to Buyeo, a county in South Chungcheong province, to harvest the cabbages and other vegetables (yup! they grew those themselves! they just started this year.) we would be using to make kimchi. I wasn't aware that they were actually growing some crops there cos I thought they just go to Buyeo to visit the house they bought. Until last Saturday! Boy, was I surprised to see a small truck load of plastic bags stuffed with veggies!
The pictures below were from last year... my first kimjang session... on my birthday! :)
Normally, there should at least be 100 cabbages to prepare but there can be more depending on the number of family members. In our case, 3 families share the kimjang and SIL prefers them to last for a year, so there should be A LOT. These cabbages were cut, washed and soaked in salted water for like 6-7 hours. They were washed again afterwards.