Kimjang is a traditional Korean practice of preparing and sharing large quantities of kimchi, a fermented vegetable dish, typically made with napa cabbage and radishes. This communal activity usually takes place in late autumn, just before winter, when the ingredients are at their freshest. Families and communities come together to make enough kimchi to last through the colder months. The process of kimjang involves various steps, including salting the vegetables, mixing them with spices, and packing them into jars for fermentation. This practice not only preserves food but also strengthens social bonds, as people gather to share recipes, stories, and meals during this festive time.