Have you ever watched something on TV and wish you know how to do that thing or let me say food because that ise once I see something, I must learn it. Over the past week, one of the most interesting pieces of Korean culture I experienced was learning more about the traditional process of making fermented kimchi. Although I have not made kimchi myself, I have seen it featured many times in Korean dramas, and it always captures my attention. The scenes where families and neighbours gather together to prepare large batches of kimchi are both fascinating and heartwarming. They show that making kimchi is much more than preparing food, it is a tradition that brings people together and strengthens family and community bonds.
In many Korean dramas, the kimchi-making scenes are beautifully filmed. Fresh napa cabbage is carefully washed and salted before being coated with a vibrant mixture of chilli flakes, garlic, ginger, fish sauce, and other seasonings. The bright red colour of the seasoning paste contrasts beautifully with the crisp green and white cabbage leaves, making the finished kimchi look incredibly appetising. Watching the characters carefully spread the seasoning between each leaf always makes the process seem like both an art and a labour of love.
What impressed me the most is the traditional fermentation process. Instead of being eaten immediately, the kimchi is left to ferment, allowing the flavours to develop over time. I learned that this fermentation not only creates the distinctive tangy and spicy taste but also provides health benefits because it encourages the growth of beneficial bacteria. It is amazing how a recipe that has been passed down through generations continues to be enjoyed today, both in Korea and around the world.
The Korean dramas I watched often portray kimchi as an essential part of everyday life. Whether the characters are sharing a simple home-cooked meal, celebrating with family, or comforting someone after a difficult day, there always seems to be a dish of kimchi on the table. These scenes make the food look incredibly mouthwatering. The crisp texture, vibrant colours, and rich seasoning make me curious about what it tastes like, and I often find myself wanting to try it after watching those episodes. The way the actors enjoy every bite makes it easy to understand why kimchi is considered one of Korea's most iconic dishes.
Another interesting thing I learnt is the tradition of kimjang, the annual event where families and communities prepare large quantities of kimchi together before winter. This tradition highlights the values of cooperation, sharing, and preserving cultural heritage. It is inspiring to see how food can play such an important role in bringing people together while also preserving customs that have existed for centuries.
There are lots of things to learn about Korean culture but everything can not be learn at once, it is step by step. Learning about traditional fermented kimchi has given me a greater appreciation for Korean culture. Korean dramas have introduced me to this tradition in an enjoyable and meaningful way, making it feel much more personal than simply reading about it.
The beautiful presentation of the food, the sense of community surrounding its preparation, and the rich cultural significance behind the fermentation process have all made a lasting impression on me. After watching these scenes, I can definitely understand why kimchi is loved by so many people, and I hope to have the opportunity to taste authentic, traditionally fermented kimchi one day.
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