Slice the radish and then add fermented shrimp. The seasoning of kimchi is completed by adding red pepper powder and other ingredients and mixing them altogether. Every family has their own recipe.
Well prepared to make kimchi tomorrow. Still more work to go! It takes all day to complete all preparations. Because there is a lot of work to clean and trim Kimchi materials. We need to make enough for our family to eat for next year. Since kimchi is a fermented food, it can be used variously as side dishes even if it is old. The longer the fermentation, the stronger the sour taste. Then, add pork and tofu to make soup or eat kimchi fried rice.
In old days in Korea, there has been a custom among families or group to make kimchi every this time of year (mid-November to early December) and kept the kimchi in a large pottery, buried in the ground. Each family has their own recipe that has been passed down from generation to generation, so visitors can understand the spirit of the family by trying to taste of kimchi. In these days of urbanization, this culture has changed a lot. Since the number of dual-income couples has increased, most of them buy mass-produced kimchi. Although Kimchi is made by themselves, there is a refrigerator dedicated to kimchi, so keep it here and enjoy it every seasons. Thanks to technology, storage of kimchi underground has been not required now. The ability of a refrigerator dedicated to kimchi depends on how properly it maintains the fermented state of freshly made kimchi. It has become convenient, but it is also unfortunate that the cultural tradition has been disappearing.
