Pickled vegetables prepared for the winter - 2013

 

 

Traditionally, before the winter snow in Korea

They do "pickled vegetables prepared for the winter" called Gimjang as a winter food preparation.

A lot of cabbage, radish, powdered red pepper, vegetable and pickle etc are used for this preparation.

The quantity is depended on the family number who will take the gimchi in the winter season.

 

This year, there was already snow before the Gimjang.

 

Snow on the radish field

 

Cabbages on a truck 

 

Parsley is also used as a source.

 

Cabbages were mixed with the salty

and washed by salty water

and the water in the cabbage was taken out by below status for about 24 hours  

After this progress, the salt quantity in the cabbage is very important. 

 

Radishes are also being sank in the salty water

and washed by clean water.

 

Start to make the Gimjang source

It seems that this is one of core technologies during the Gimjang progress.

 

Leaf mustard is also used for the source.

 

Small green onion and parsley for the Gimjang source

 

Cut the source vegetables and input them into the plastic source tub

 

 

Family at the Gimjang place

 

Agitating the sources, cut vegetables and powdered red pepper etc. each other

 

Slightly different color of powdered red pepper

 

Agitating again & again 

 

Cabbage ready before the Gimchi

 

This time crushed ginger and garlic are added...

 

Now, started to make the gimchi...

 

To meet the height for work, we used the plastic tub as a working stand.

If this is no stand, we have to do this on the ground.

And it would affect hurt on our waist by an uncomfortable posture. 

 

I joined to gimchi making with my family.

The source should be located on the cabbage evenly

and it is required a true heart & time to meet this condition.

When a person tastes a piece of gimchi later and it will be evaluated by the piece only.

If any defected gimchi is found later, they will think about who made this gimchi....

So, every pieces of gimchi condition should be same each other...

Like a motor car form the car factory....Every part's quality shall be same...

 

Mixing the source with cabbage at the state of complete absence of ego

 

A pose to a camera man..

 

Haha ~ boiled pork

This well meets with new Gimgang gimchi.

Rice wine ( Makgeolri ) is also popular for this. 

 

 

A break time with Makgeolri, boiled pork and gimchi...

That's a wonderful taste !

 

Do you agree with the wonderful taste ?

 

Radish gimchi 

Small amount of radish gimchi is being made.

Very quickly mixed by gimchi specialist ( aunt ) ~~~

 

One time agitating

Even... watering in the mounth during writing this blog... 

 

 

How many cases for the gimchi storage  ~ ?

Too many ~

These boxes will be put into the gimchi refrigerator.

Long time ago, when there is no refrigerator 

the gimchi was buried underground with some jars to keep the constant storage temperature & taste

Nowaday, the gimchi refrigerator replaces the jars. 

 

 We call above gimchies like cabbage gimch and radish gimchi and above 2 gimchies represent all the gimchies....

There are some more gimchies based on some more vegetables like eggplant, leek (scallion ), cucumber, perilla japonica leaf, parsley, burdock, onion, leaf mustard, pumpkin, Korean lettuce, balloon flower ....

 

It was a wonderful day for the Gimjang.

You had a great job ~~~