How is kimjang connected to preparing kimchi for winter?

Kimjang is the traditional Korean practice in which families and villages dedicate several days during the autumn to prepare a large supply of kimchi to last through the winter months.1

Because fresh vegetables were historically unavailable during the cold season, this collective effort ensured that households had a sufficient stock of fermented side dishes to sustain them. During kimjang, participants prepare various vegetables—most commonly baechu (napa cabbage)—by seasoning them with ingredients like red chili pepper, garlic, onion, and ginger.123

Once prepared, the kimchi is traditionally stored in large earthenware jars known as onggi, which are often kept partially or totally underground in cellars or sheds to maintain the stable temperatures necessary for fermentation. While many modern households now purchase their kimchi in supermarkets, the tradition remains a significant cultural practice, celebrated through annual kimjang festivals.421