Preserving the Warmth of Autumn: Community Kimchi-Making at the Gwangju Kimchi Festival

By A. Ayuningsih

Autumn in Korea always leaves a special impression. The cool air, the changing colors of the leaves, and the bustling harvest scenes across the country mark the transition into winter. For Koreans, this season is a time of gratitude, a moment to enjoy the rewards of a year’s hard work. Beginning with the traditional Chuseok holiday, this spirit of thankfulness now extends to modern festivals that revive old traditions in new ways, ranging from food and cultural festivals to agricultural celebrations.

Among the many festivals held across the nation, culinary festivals have a unique charm. Food, especially traditional and authentic food, is more than something to eat; it carries stories. Stories of the soil where the ingredients grow, of the hands that prepare them, and of the culture that gives meaning to every flavor.

Each region in Korea has its own culinary identity, but one of the most distinctive is that of Gwangju and the surrounding province of Jeollanam-do. Known for its relatively warm climate, fertile farmland, and abundant seafood, Jeollanam-do cuisine stands out for being diverse, colorful, and full of flavor, especially when it comes to kimchi. Although taste is subjective, many people consider Jeollanam-do kimchi to be the most delicious in Korea.

Thanks to the region’s rich natural resources, its kimchi has a deep, savory, and spicy flavor with a strong aroma. In the southern area, the seasoning is thicker and saltier – a mix of fresh red peppers ground with water, glutinous rice porridge, and generous amounts of fermented anchovy sauce. Unlike northern regions, no extra kimchi brine is added, resulting in a bolder and richer taste. With such abundant local ingredients, people here don’t just make cabbage kimchi but also a wide variety of other kimchis: kkaennip kimchi (깻잎 김치, perilla leaf kimchi), dolsan-gat kimchi (돌산갓 김치, mustard leaf kimchi) from Yeosu, godulppaegi kimchi (고들빼기 김치, wild radish kimchi), u-eong kimchi (우엉 김치, burdock kimchi), and dongchimi (동치미, radish water kimchi) from Naju.

One of the most surprising things I discovered is that Jeolla kimchi isn’t limited to cabbage and seasoning. I’ve recently tried many varieties that include seafood and protein ingredients such as octopus, shrimp, abalone, and even crab. It shows that kimchi is far more than a simple fermented vegetable; it’s a versatile dish that reflects the diversity of Korea’s local ingredients and culinary creativity. I discovered these varieties on October 31 through November 2 at the Gwangju Kimchi Festival!

The uniqueness of these flavors is celebrated every year at Gwangju’s Kimchi Festival, held since 1994. The festival honors the tradition of kimjang (김장), the communal making and sharing of kimchi, which has been recognized by UNESCO as an Intangible Cultural Heritage. Beyond preserving this tradition, the festival also serves as a platform to introduce the distinctive flavors of Jeollanam-do to visitors from across Korea and around the world.

The festival offers a wide range of exciting activities for all ages. Families and children can join the Kimchi-Making Experience or play at the Kimjang Playground, where they learn about kimchi ingredients and preparation in a fun, hands-on way. International visitors are also welcomed at the Global Kimchi Lounge, which provides a cross-cultural experience and a chance to taste various regional kimchi varieties from all over Korea.

For those who enjoy exploring and tasting, there are Kimchi Market and Local Farm Market stalls selling Jeollanam-do specialties, from traditional kimchi to locally produced agricultural goods. One of the most popular areas is the section featuring the winners of the Korea Kimchi Contest, where visitors can sample and purchase kimchi made by kimchi masters who have received the prestigious Presidential Award. This section gives the public a chance to experience high-quality kimchi firsthand and to learn how differences in ingredients, recipes, and techniques from each region create unique flavors. The program highlights that kimchi is not only a cultural heritage but also a living symbol of creativity and regional pride.

Meanwhile, the Food Truck Zone and Picnic Lounge offer relaxed spaces for visitors to gather, enjoy snacks, and take in the lively atmosphere. With its inclusive setting and diverse activities, the Gwangju World Kimchi Festival has become an event that is not only flavorful but also heartwarming, a place where everyone can learn, taste, and celebrate Korean culture together.

Now, as winter arrives and the kimchi made during kimjang is stored in every household, this tradition continues to warm daily life in Korea. The festival may have ended, but its spirit lives on, reminding us that gratitude and togetherness are not limited to the harvest season but continue to flavor the year ahead.

For more details about upcoming events and programs, visit the official website at kimchi. gwangju.go.kr.

Cover Photo: The main stage of the Gwangju Kimchi Festival, “The Universe’s Biggest Kimchi Party,” where everyone gathers to celebrate Korea’s favorite flavors. (A. Ayuningsih)