Move up `Kimchi-Making-Day` by 10 Days

It appears that kimchi for winter use should be made 10 days earlier than last year in order to improve taste.

The Korea Meteorological Administration (KMA) stated that the temperature of November, kimchi-making season, would be similar to or a bit lower than average year, and, especially, there would be a lot of cold days after mid-November. Therefore, it would be better to move up the kimchi-making process by 10 days.

It is a good time for kimchi-making when the lowest temperature is below zero degree, and the average temperature maintains under 4 degree. Kimchi does not season well under cold circumstance, because cabbage and radish are frozen by sudden drop of temperature. One can enjoy a good taste of kimchi after maturing it for 2-3 weeks in 2-7 degree.

The KMA announced the opportune time for kimchi-making day by region as follows; ▲ Kangwon mountain areas Nov. 12th-15th, ▲ Central inland areas Nov. 15th-20th, ▲ Seoul, Kyunggi, Chungnam, Chungbuk, Chonbuk, Kyungbuk, and Kyungnam Nov. 20th-30th, ▲Chonnam inland areas, coastal areas of Chunnam and Chonbuk, East coastal areas Nov. 30th-Dec. 10th, ▲ coastal areas of Chonnam and Kyungnam Dec. 10th-31st.

It is the best way to keep the best taste to preserve the kimchi under ground keeping away from direct sunlight and air. And it would be better to divide the kimchi into several small pots and preserve them separately in order to maintain the original taste for a long period.

Kim Seung-Bae, a press official of the KMA, said, ``Since recently the conditions for making kimchi have changed due to the increase of kimchi refrigerator use, it would be good for general households to make kimchi before the cold season approaches.``

gdt@donga.com