gimjang
Sign in to saveAlso known as kimjang
Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
In the Vinony graph
Vinony's link graph records 125 inbound references to gimjang, and connects out to Korean, International Standard Book Number and Korea.
It is catalogued under topics including Food preparation techniques, Food preservation and Intangible Cultural Heritage of Humanity.
Vinony links it to 13 Wikipedia language editions.
Key facts
- Korean name/auto.image
- Korean cuisine-Gimjang-Preparation for making kimchi-01.jpg
- Korean name/auto.caption
- Preparing for gimjang: ingredients to make kimchi on a larger scale
- Korean name/auto.hangul
- 김장
- Korean name/auto.title
- Gimjang
via Wikipedia infobox
Wikidata facts
- Part of
- culture of Korea
- Image
- Gimjang in Gaemi Village, 1 December 2012 2.jpg
Show 4 more facts
- Revised Romanization
- Gimjang
- McCune–Reischauer romanization
- Kimjang
- product or material produced
- Kimchi
- Commons category
- Gimjang
via Wikidata · CC0
~3 min read
Encyclopedic overview
3 sectionsContents
- Background
- Process
- References
Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.
Gimjang was listed as a UNESCO Intangible Cultural Heritage in December 2013 and the 133rd Korean Intangible Cultural Property.
Excerpted from Wikipedia’s “gimjang” article, available under the CC BY-SA 4.0 licence.