Growing up in Korea, Kimjang (김장) was my favorite winter tradition. I remember how excited I was during the drive to our grandparents' house, and my sister, brother, and I drew on the foggy windows of the back seat. When we got there, we met relatives we hadn't seen for a very long time. I was always shy saying hello to my Imo (aunts) and Samchon (Uncles). On the balcony, there would be stacks of salted napa cabbage or baechu (배추) in big boxes. These salted cabbages tasted really good on their own, so we usually ate strips of this non-spicy kimchi before Kimjang.The actual making of red kimchi was, for the nine-year-old me, more complicated than I imagined. Instead of mixing the ingredients and cabbage superficially like salad, we had to stuff the ingredients deep inside each layer of the napa cabbage. Kimjang was fun, but at the same time, it was a thorough procedure. My siblings and I were too young to be of actual help, so we often played in the living room. Occasionally we sprinted to where our parents were and asked for strips of half-done kimchi. To me, these raw, hand-peeled kimchi were more delicious than any other kimchi. There's an inexplicable feeling of sentimentality, nostalgia, and comfort I felt during winters in Korea. Because the new school year began in March, January for the young me was a timeless month, and I found happiness in reconnecting with my extended family but also with my immediate family and siblings.

Growing up in Korea, Kimjang (김장) was my favorite winter tradition. I remember how excited I was during the drive to our grandparents' house, and my sister, brother, and I drew on the foggy windows of the back seat. When we got there, we met relatives we hadn't seen for a very long time. I was always shy saying hello to my Imo (aunts) and Samchon (Uncles). On the balcony, there would be stacks of salted napa cabbage or baechu (배추) in big boxes. These salted cabbages tasted really good on their own, so we usually ate strips of this non-spicy kimchi before Kimjang.The actual making of red kimchi was, for the nine-year-old me, more complicated than I imagined. Instead of mixing the ingredients and cabbage superficially like salad, we had to stuff the ingredients deep inside each layer of the napa cabbage. Kimjang was fun, but at the same time, it was a thorough procedure. My siblings and I were too young to be of actual help, so we often played in the living room. Occasionally we sprinted to where our parents were and asked for strips of half-done kimchi. To me, these raw, hand-peeled kimchi were more delicious than any other kimchi. There's an inexplicable feeling of sentimentality, nostalgia, and comfort I felt during winters in Korea. Because the new school year began in March, January for the young me was a timeless month, and I found happiness in reconnecting with my extended family but also with my immediate family and siblings.

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