Korea
A season of making and sharing
Kimjang brings seasonal preserving, household knowledge and shared work into the same story.
Republic of Korea; a connected cooking demonstration in New York
Approximate regional locators · modern coastlines. Map: Natural Earth, public domain ↗
MEET THE INGREDIENTS
A small regional pantry.
Plants connected to these readings. The source notes below preserve broad ingredient names where species or varieties are uncertain.
A place in the record
Youngha Joo describes kimjang as a late-autumn practice of making and storing kimchi, with communal labor and household recipes. His historical account also follows changes in ingredients and storage.
Knowledge in practice
In New York, Hooni Kim’s 2022 teaching recipe pairs napa cabbage with radish, garlic, ginger and chile flakes. His allowance for apples in place of some Asian pear makes adaptation visible within a named recipe.
Youngha Joo · ICH Courier ↗ · Hooni Kim · Korean Cultural Center New York ↗
A scholar’s overview and one named chef’s recipe demonstrate different kinds of evidence. They do not represent every household or establish a single unchanged kimchi.
Names carried by the source
- baechu kimchi
- napa cabbage kimchi · Korean, romanized in the source. Source ↗
BESIDE THE RECIPE
Reading a kimchi recipe with its author
Hooni Kim’s published recipe includes salted shrimp and fish sauce, alongside vegetables and rice flour. Preserve those ingredients in its description; a plant-only version would be an adaptation with its own credit.
Read the preparation cardAn attributed reading of a preparation, not a complete recipe. Herbologium has not independently kitchen-tested it.
A question to bring home
Who taught this version, and what changed with ingredients, equipment or place?
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Keep a family story →OPEN THE RECORD
Sources kept close.
- Youngha Joo · ICH Courier. Traditional Knowledge Contained in Kimjang, the Ancient Practice of Kimchi Making (2014). ↗
Consulted October 17, 2026. Text used for a concise attributed reading; no media reproduced.
- Hooni Kim · Korean Cultural Center New York. Kimjang, Making and Sharing Kimchi — Episode 1 (2022). ↗
Consulted October 17, 2026. Text used for a concise attributed reading; no media reproduced.
Another account or a detail to correct? Help us improve this record →
Your notes on this card
What worked, what you changed, what you want to remember. Private to this browser.
AT THE MAKER’S TABLE
Recipes and their people.
Open a complete recipe in the collection. Source adaptations and contemporary editorial companions retain their own credits and scope.
- Fresh cabbage with ginger and gochugaru →
Herbologium editorial preparation (AI-assisted)
THE THINGS WE PASS ON
Take this pantry home.
Gather public recipes, regional folios and your family cards into a collection to print. Keep the original words, scans, names and stories together; add cooking notes when you want them.
Begin with a sourced public recipe or regional folio, or add your own family recipes and stories.
A place beside the story
Continue in the Atlas.
A scholar’s overview and one named chef’s recipe demonstrate different kinds of evidence. They do not represent every household or establish a single unchanged kimchi.
Documented account