Is there Kimchi Refregirator in each Korea home?

The answer is YES. Kimchi is traditional Korean side dish made of vegetables with a variety of seasonings and eats Kimchi all the year. Until the mid-1990’s when the Gimjang(김장: making Kimchi) is done, each Korean home put the Kimchi in a crock pot and buried underground as the picture you can see in below.

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Korean take out the Kimchi little by little when want to eat.

Now, most of the Korean live in an apartment without a garden, people put Kimchi in the refrigerator. However, the Kimchi in regular refrigerator easily got too sour that people had to make Kimchi often. This is because usually, people open the refrigerator often as there are various food and beverage in there and then the refrigerator’s temperature changes. Is is not a good condition for Kimchi.

Meanwhile, Kimchi refrigerator is just for keeping Kimchi fresh and 85% of all Korea households have Kimchi refrigerator. The good thing is Korean already have the normal refrigerator that can prevent opening the Kimchi refrigerator often. It was first created in 1992, there was only the cover type’s Kimchi refrigerator.

Currently, Kimchi refrigerator has two types of its design.

1. Cover Type

This was the first type of Kimch. Currently, people does not use the cover type a lot, and most of people buy Stand type or Stand combination type.

2. Stand Type

The adventage of the stand type is it is easy to take out the Kimchi from the refregerator comparing the cover type.

3. Stand Combination Type

This is the type for putting both normal eating food and the Kimchi in one refrigerator.You might have a question of “what is a difference of the stand combination type and the stand type?”. In fact, Kimchi’s appropriate temperature is a little different with the normal food. Also, Kimchi needs time to be matured after the Kimchi is first made and putten in Kimchi refrigerator. When the Kimchi is in mature, the refrigerator temperature will be higher than for the normal food that if we put together the other food will go bad. Accordingly, the Kimchi and other food need to be in different part in the refrigerator.

After the Kimchi is matured, the Kimchi is kept in cooler temperature comparing the normal refrigerator and normally we don’t open the door often that many people put the veggies and fruit to Kimchi refrigerator to keep it fresh. My mom also do when has to keep the veggies and fruit for 5-8 days more in a home. When I eat the fruit, I can feel the fruit kept in Kimchi refrigerator is more fresh.

Thanks for reading.:)

How Korean make Kimchi in home?-Part 1 Shopping

Kimchi is one of the essential food for Korean and people eat it at nearly every meal. Now many Korean buy the packed Kimchi product but still lots of Korean families make Kimchi in a home. Today I will introduce about what I went shopping today for buying Kimchi making ingredients.

This is the packed Kimchi. Making Kimchi is a hard work that many people buy packed Kimchi instead making it.

Kimjang(김장) is the traditional process of preparing cabbages for fermentation into Kimchi. Usually, cabbage for Kimchi is most delicious in November that Korean usually do the Kimjang between the end of the November and early December. My family planned to do the Kimjang in next Monday(Dec. 5th) that me and my mom went the big market for buying the ingredients.


In above picture, it says ‘Kimjang vegetable collection'(김장채소 모음전). Currently, it is the Kimjang season in Korea that the market I went today made the new sell section only for selling the Kimjang ingredient.


There are many kinds of Kimchi but broadly it is divided into cabbage kimchi and radish Kimchi. My mom decided to make the radish Kimchi which is called Kkakdugi(깍두기) in Korean that we bought the radish.

It is my cart for Gimjang shopping. It got full of the radish and other Kimjang ingredients.

For making the Kimchi, first the cabbage needs to be salted. But it needs a lot of effort to put the salt in every cabbage leaf as you can see in below that many Korean buy the cabbage which is already salted.

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