In Korea, the year once followed 24 solar terms; small seasonal markers that reflected the rhythm of nature. Each term carried its own meaning: Ipchun (the beginning of spring), Daeseo (the great heat of summer), Chuseok (the harvest moon period), and Sang-gang — the descent of frost. Rather than dividing time by months, this system followed the subtler changes in air, light, and soil — guiding farmers, cooks, and everyday life.
Around October 23, Korea reaches a seasonal turning point called Sang-gang (霜降) — the descent of frost. It’s when mornings turn cold and crisp, and the last warmth of autumn quietly fades. Traditionally, this was the time to begin kimjang, the communal making of kimchi — a way to prepare for the long, cold months ahead.
Sang-gang: A Quiet Beginning of Winter
Sang-gang is one of Korea’s 24 solar terms, an ancient way of marking seasonal change.
As frost begins to touch the fields, farmers finish harvesting and families start storing grains and preserving vegetables. The act of making kimchi during this time isn’t just about food — it’s about patience, care, and connection.
Even today, many Koreans associate this season with the deep, comforting scent of chili paste and salted cabbage filling the kitchen.
Kimchi — A Living Tradition
Kimchi traces its origin back to chimchae (沈菜) — the ancient practice of salting and storing vegetables long before refrigeration existed. Over centuries, it evolved through the Goryeo and Joseon dynasties as garlic, chili powder, and fermented seafood were introduced, turning a simple preservation method into a deeply flavored, living food. What began as a way to endure winter became a symbol of resilience and the wisdom of fermentation — a food that continues to embody the Korean spirit of care and patience.
Each region developed its own character. In Jeolla Province, kimchi is rich and bold with generous seafood seasoning. In Gyeongsang, it’s saltier and more assertive; in Gangwon, lighter and closer to water kimchi. Even within one home, no two batches ever taste the same — the salt, temperature, and even the maker’s mood leave subtle traces.
Kimchi-making peaks between Sang-gang and Ipdong (early November), the season known as Kimjang. It was once a communal event: families, friends, and neighbors gathering to salt cabbage, mix chili paste, and share laughter that filled the courtyard. More than food preparation, Kimjang was a collective ritual — a way of caring for one another and preparing for the winter ahead.
Today, the scale may be smaller, but the essence remains. The scent of chili, the warmth of shared work, and the quiet satisfaction of jars lined up for fermentation all carry the same meaning — to preserve, to connect, and to honor the rhythm of life through care.
A Recipe We Love: Mrs. Macarons’ Simple Kimchi
For anyone curious to try, this is one of our favorite kimchi recipes — a single, one-cabbage version by Mrs. Macarons, a Korean YouTuber who makes the process approachable and beautifully detailed.
Even if you don’t speak Korean, the video captures the essence of kimjang — simple, deliberate, and full of care.
(Watch the full recipe here → [Mrs.Macarons])
Here’s a translated overview for context:
Full Ingredient List (for 1 napa cabbage, about 3 kg)
for brining:
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1 napa cabbage (about 3 kg)
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1 cup coarse sea salt
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1 liter water
for stock & rice paste:
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a handful of dried anchovies
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1 piece dried kelp (about hand-sized)
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2 tbsp dried shrimp
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500 ml water (for boiling the stock)
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2 tbsp glutinous rice flour
for seasoning:
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100 g garlic
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2 thumb-sized pieces of ginger
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1 onion
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½ korean pear
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5 tbsp fish sauce (kanari, anchovy, or crab fish sauce are all fine)
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3 tbsp salted shrimp (saeujeot)
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2 tbsp plum extract (maesil-cheong)
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1½ cups korean chili powder (gochugaru)
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200 g green onions (cut into 2-inch pieces)
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sesame seeds (for finishing, optional)
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Brining
- Soak the chopped cabbage in salt water for 2 hours, flipping every 30 minutes.
- Rinse 2–3 times and drain thoroughly — removing moisture helps the seasoning soak in deeply.
Rice flour base & stock
- Simmer a handful of anchovies, one piece of dried kelp, and 2 tbsp dried shrimp in 500 ml water.
- Turn off the heat and let it steep for 30 minutes.
- Use 300 ml of this stock to make a rice paste with 2 tbsp glutinous rice flour, stirring until thick. Let it cool.
Seasoning blend
- Blend together 100 g garlic, 2 pieces of ginger, 1 onion, half a pear, 5 tbsp fish sauce, 3 tbsp salted shrimp, and 2 tbsp plum extract.
- Mix this with the rice paste, 1½ cups(300ml) Korean chili powder, and chopped green onions (about 200 g).
- Massage the mixture into the cabbage until evenly coated. Add a generous sprinkle of sesame seeds.
- Leave it at room temperature for one day, then store in the refrigerator for 3 days before eating. It will taste balanced — lightly tangy, fresh, and full of flavor.
When frost falls, and the world feels a little quieter, making kimchi becomes a way to pause — to prepare, to preserve, and to reconnect with the rhythms of time.
It’s less about learning a recipe and more about learning a way of caring — for food, for home, and for the season ahead.
Enjoy!