Kimjang is basically a work which has to be performed before the winter, since it is a preparation of winter. We still need various types of vitamins and nutrients, even though there are barely any plants outside. People didn¡¯t invented greenhouse at Joseon Dynasty, so it is almost impossible to get nutrients by fresh vegetables.

That¡¯s why our traditional fermented well-being food, Kimchi came out. Kimchi is a scientific food. Since there weren¡¯t any specialized refrigerators or preservation drugs made, the main problem of preserving fresh vegetables is that Korea¡¯s winter is so cold that the vegetables will eventually freeze, unable to eat, you may dry the plants, but drying will destroy tremendous amount of various nutrients. So, our ancestor¡¯s only option was to lower the freezing points of vegetable.

           It is a common knowledge that more the salinity increases, the more the freezing point decreases. Also, the sailor crews stored meat by pickling them with salt. That is why our ancestors put pickled shrimp and salt in Kimchi.

           Our grandmother seems she is a master of Kimjang. She can make countless types of Kimchi, fast and clean. Even though she is old, she continues to do Kimjang annually for our family. Last year, my mom started Kimjang too, with my grandmother. Kimchi should always be out when I am eating my meals. I can endure Kimchi-less meals for several days in maximum, if I am taking an oversea travel or something.

           However, it seems I cannot give up scientific, fermented food of Korea.