김장 is a traditional Korean practice of preparing and storing fermented vegetables, primarily 배추 (napa cabbage) and 무 (radish), for the winter months. This process typically takes place in late autumn, when the vegetables are harvested. Families come together to make large quantities of 김치, a staple side dish in Korean cuisine, which is made by seasoning the vegetables with ingredients like 고춧가루 (red pepper flakes), garlic, and ginger. The act of 김장 is not just about food preservation; it also fosters community and family bonding. Many people participate in this time-honored tradition, sharing recipes and techniques passed down through generations. The finished 김치 can be enjoyed throughout the winter, providing essential nutrients and flavors to meals.