Updated June 11, 2026
The week the whole country smells of garlic and brine, and the red, gochugaru-seasoned kimchi that comes out of it: the UNESCO-recognized kimjang baechu-kimchi, cubed and ponytail radish, the scallion and mustard-leaf kimchi of the south, and the regional and seasonal reds a Korean home cooks all year. Measured, by the day on the fermentation clock.
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Chef Jeong-sun
Autumn bitter greens from the Jeolla countryside, soaked until the bite becomes clean, then packed under gochugaru, anchovy jeotgal, and sweet rice paste for a kimchi that sharpens every bowl of rice.
Chef Jeong-sun
Napa cabbage cut first, salted quickly, and rubbed with a measured red paste, the weeknight kimchi that gives you whole-head flavor without turning the kitchen into a kimjang floor.
Chef Jeong-sun
The winter whole-cabbage kimchi made for keeping, salted leaf by leaf and packed with a measured red seasoning so every jar ferments cleanly through the cold months.
Chef Jeong-sun
Clean, crunchy cubes of Korean radish salted evenly, stained red with gochugaru, garlic, ginger, and salted shrimp, then fermented until the snap stays sharp and the broth turns lively.
Chef Jeong-sun
Whole scallions dressed boldly with myeolchi-aekjeot and gochugaru, then fermented until their sharpness softens into the kimchi you want beside rice, pork, or ramyeon.
Chef Jeong-sun
Tender perilla leaves stacked with soy, gochugaru, garlic, and scallion, patient leaf-by-leaf work that rests into a sharp little banchan ready to wrap around hot rice.
Chef Jeong-sun
A rough-cut kimjang kimchi of radish and cabbage that stays crunchier than baechu kimchi, born from trimmings and now served proudly beside bossam and bowls of rice.
Chef Jeong-sun
Whole young radishes fermented with their greens, crisp at the root and bright at the stem, salted carefully so the ponytail stays tender while the kimchi keeps its bite.
Chef Jeong-sun
The quick kimchi of tender young cabbage, lightly salted and handled by hand, made for the weeks when the old jar runs low and the market still gives you green leaves.
Chef Jeong-sun
Tender young summer radish and greens, salted lightly and fermented just enough to stay crisp, the kimchi Koreans spoon over cold rice when the heat makes soup feel impossible.
Chef Jeong-sun
A country kimchi of aged pumpkin, cabbage, and radish, salted carefully and ripened until the pumpkin softens into sweetness, then saved for the winter stew pot.
Chef Jeong-sun
Tender garlic chives dressed without salting, turned gently in anchovy fish sauce, gochugaru, garlic, and sesame, then left just long enough to sharpen into the quick Gyeongsang kimchi a rice bowl wants.
Chef Jeong-sun
Winter napa kimchi folded with cold-water oysters at the very end, briny, sweet, and alive for a short visit at the table, made in a small batch and eaten fresh.
Chef Jeong-sun
Peppery Dolsan mustard greens from Yeosu, salted until the stems bend, dressed with a restrained seafood-rich paste, and ripened slowly into the kimchi a southern table expects.
Chef Jeong-sun
A pale, briny winter cabbage kimchi from the old court table, built on croaker and shrimp jeotgal so the cabbage stays clean, sweet, and deeply seasoned.
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