This past weekend, Sarangbang students, parents, community and church members got together to make kimchi! The event is known as kimjang (김장), and it happens once a year in the fall. Kimjang is done all over Korea, especially among older women, who make it for their children. Can you taste the kimchi in these pictures? ;-)
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| Garden-fresh Korean radishes |
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| Preparing the cabbage (clockwise from upper left). It gets rinsed in salt water and then soaks in tubs of salt water overnight. The high school guys stir it around at 2 or 3am. |
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| Red pepper paste (blend of red peppers, green onions, white onions, garlic, and some other stuff) |
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| Applying the red pepper paste to the cabbage leaves. This part took a couple hours. |
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| No doubt that man is inspecting my work. ;) First we were told to put just a LITTLE bit of paste on the leaves. I took it too far and kept getting told to add more. Someday I'll get it just right. |
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| I can't imagine my grandma ever squatting like this to work. |
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| Radishes + red pepper paste = Radish Kimchi! |
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| Sopping up the extra paste with discarded cabbage leaves. |
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| Bagging it for storage |
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| Looks yummy! |
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| Squeezing all the air out of the bags, any way we could. |
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| Traditional kimjang lunch: boiled pork chunks, cabbage leaves, and slimy oysters. Not my favorite! |
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| I hope this comes out in the wash! |
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