Weekender Gimjang, the art of kimchi-making

By Han Sang-hee

As the air gets chillier and coats get thicker, children and fathers will start searching for their gloves and hats, but the mothers mark their calendars and prepare for one of the biggest and most important seasonal ``rituals’’ of the year: ``Gimjang.’’

Gimjang literally means a way of preserving vegetables during the coldest months of winter, but it has now evolved to mean making kimchi, the famous spicy red Korean side dish, that will be consumed throughout the winter until the spring.