If you go to the supermarket these days, there are mountains of napa cabbage piled up, and red pepper flakes and salt take up an entire wall, right? That's because kimjang season is coming soon. When November comes, Korean families gather and make kimchi with dozens of heads of napa cabbage all at once. It can be a bit startling the first time you see it, so I wanted to let you know ahead of time in a letter. ## We Made It to Get Through the Winter In the old days, it was hard to get fresh vegetables in winter. So in autumn, people salted and seasoned napa cabbage to make kimchi that would last a long time. Since it's made once and has to be eaten all winter long, the amount inevitably gets large. ## We gather because we can't do it alone Salting and washing the cabbage, slicing the radish, and spreading on the seasoning is really hard work. So family and neighbors gathered and helped one another. It's a day of work, but also a day to see each other's faces after a long time. When the work is done, we wrap freshly made kimchi around boiled pork (suyuk) and eat it together. That's the best reward. It's the same reason we have a separate kimchi refrigerator at home. It keeps the temperature just right so the kimchi ripens deliciously all winter long. ## What to do when a neighbor gives you kimchi When a neighbor shares kimchi with you, just accept it graciously. Wash the empty container thoroughly before returning it, and if you fill it with fruit or a small snack, your thoughtfulness will come across even more. If you'd like to try making kimchi yourself, check whether your nearby district office, community center, or supermarket is holding a kimjang experience event. Be sure to wear gloves. If red pepper powder gets on your hands, it burns a lot!