'Tis the season for kimjang (김 장)! Ask people worldwide what comes to mind when they consider Korea and you're likely to hear "kimchi", the famous side dish of spicy, fermented cabbage with a powerful taste and a distinct smell, especially on your breath a few hours after you've eaten it! Kimjang is the centuries-long practice of making loads of kimchi to last through the winter. The custom has become less commonplace in modern times, as today's career women simply don't have time for the hours upon hours of washing, chopping, stuffing, and storing, and buying imported varieties in supermarkets is cheaper (and easier) than making the real deal. Still, many Korean homes are equipped with a refrigerator designed specifically to hold massive amounts of the accoutrement. Some families continue to store kimchi outside, buried underground. Since the trademark dish is served with nearly every Korean meal, making enough to last a family three or four months is surly a daunting task. My "Worldwide Friendship" co-host, Haewon Yoon, recently toiled with a group of friends for two days, turning 200 cabbages into kimchi. She was nice enough to take my camera along to capture the event.
This is how it all begins. Haewon and friends used about 200 cabbages for this year's kimjang. The entire process takes about one week. Day 1 is spent washing the cabbages, preparing other ingredients, and soaking the cabbages in salt water.
Just a few of the many tubs of ingredients.
Haewon, middle, and friends, preparing cabbages, radishes, and onions for kimjang.
The cabbages are halved and soak in salt water overnight before being stuffed on Day 2. Kimjang can be great exercise; Haewon came into work bemoaning sore limbs after two days of throwing hundreds of cabbages around. 
Here, Haewon is mixing up kkakdugi (깍 두 기), another popular side dish, made of cubed daikon radish, red pepper, garlic, onion, and spices.On Day 2, many gloved hands stuff hundreds of cabbages with red pepper powder, fish sauce, minced ginger, garlic, and green onions to create the delicacy widely regarded as one of the world's healthiest foods. After the stuffing, the kimchi will be packed in plastic containers (or earthenware jars, traditionally) where it will ferment. It's ready to eat in about a week and stays good through the winter. In fact, many people prefer aged kimchi over the freshly-made.
Over 2,000 volunteers came together outside Seoul's City Hall last week to make 58,000 cabbages worth of kimchi to be donated to underprivileged families. (Photo courtesy JoongAng Daily)
