Here, collective farms nonetheless produce kimchi as Koreans would have centuries in the past. Cabbage is harvested, fermented and salted, and chilli and seafood is added. Once fermented, it can be kept for the full 12 months after which the cycle starts over once more. Late autumn is kimjang season, when everybody shares the kimchi equally for the tough winter. In November each year, Korean families gather for gimjang , the standard process of constructing kimchi. Historically, it was carried out after the harvest and was a method to store enough kimchi to sustain a family by way of the winter season.
