# Kimjang: What It Is, When It Happens, Where to Make Kimchi

> Kimjang is the late-autumn kimchi-making season, when families and neighbors make a winter's worth of kimchi together and share it. It joined UNESCO's intangible heritage list in 2013. In Seoul it usually happens around late November, and the easiest way to try it is an English class at Museum Kimchikan in Insadong, where a one-hour class starts at 40,000 won. The Goesan Kimjang Festival runs November 5 to 8 this year.

- URL: https://formthrow.com/en/k-culture/kimjang-kimchi-culture/
- Published: October 22, 2026
- Data as of: October 22, 2026

Kimjang is the late-autumn tradition of making a winter's worth of kimchi in one go and sharing it with neighbors. It joined UNESCO's intangible cultural heritage list in 2013, and in Seoul it usually happens around late November.

If you want to try it yourself, the English class at Museum Kimchikan in Insadong is the easiest route. Of the festivals that have announced dates, the Goesan Kimjang Festival in North Chungcheong runs from November 5 to 8.

## What is kimjang?

Kimjang is Korea's UNESCO-inscribed intangible cultural heritage: the collective tradition of preparing and sharing large quantities of kimchi ahead of the harsh winter months. For international travelers visiting Seoul, several well-structured hands-on workshops let you experience this living culinary ritual firsthand.

| Kimjang & Kimchi Workshop Option | Typical Cost (per person) | Duration & Location | Highlights & Takeaways | Best For |
| :--- | :--- | :--- | :--- | :--- |
| **Museum Kimchikan Workshop** *(Recommended)* | 20,000–35,000 KRW | Approx. 40–60 min (Insadong) | Napa cabbage kimchi seasoning, vacuum-sealed travel container included, full museum tour | Travelers wanting a clean, structured, and central hands-on experience |
| **Korean Temple Food Center** | 30,000–50,000 KRW | Approx. 60–90 min (Anguk Station) | Plant-based vegan kimchi without fermented seafood or pungent alliums; mindful tea pairing | Wellness travelers interested in traditional clean-eating and fermentation science |
| **Seoul Kimchi Festival Outdoors** | Free to nominal materials fee | 1–2 hours (Seoul Plaza, November) | Massive open-air collective kimchi-making with thousands of locals; fresh boiled pork (*suyuk*) tasting | Late autumn visitors wanting to experience the bustling communal spirit in the heart of Seoul |

Kimjang means setting aside a day or two to salt napa cabbage, rub a seasoned paste of chili powder and fermented seafood between the leaves, and pack away kimchi for months. That's far too much work for one person, so families and neighbors get together to do it, then swap batches when they're done.

UNESCO's listing text explains that kimjang doesn't start on the day itself. Shrimp or anchovy are salted in spring, salt is bought in summer, and chili is dried and ground in late summer, all of it feeding into the autumn work. A mother-in-law passing the family's kimchi flavor down to a new daughter-in-law counts as part of it too.

## UNESCO listed kimjang, not kimchi

This trips people up. What went on UNESCO's list in 2013 was "Kimjang, making and sharing kimchi," so the recognition is for the custom of making and sharing, not the food.

In Korea, "Kimchi-making" was designated National Intangible Heritage No. 133 on November 15, 2017 (announced by the Korea Heritage Service). No individual holder was named, because it is an everyday custom anyone practices. North Korea's kimchi-making got its own listing in 2015, so when a foreign article says "UNESCO kimchi," check which one it means.

November 22 is Kimchi Day by law; it was created in February 2020, when Article 20-2 was added to the Kimchi Industry Promotion Act.

## When does kimjang happen?

The optimal window for kimjang occurs once the daily low drops below 0°C and the daily average stays under 4°C. In a normal year, peak conditions arrive around November 29 in Seoul, mid-November in Chuncheon, and toward late December in Busan (per Weatheri data). Official seasonal dates from meteorological agencies are published annually in late October.

You might wonder about cost, too. The Korea Agro-Fisheries and Food Trade Corporation (aT) checks kimjang ingredient prices every year. Its mid-November 2025 survey put the cost of 14 ingredients, from napa cabbage and radish to the seasonings, at 201,151 won, 5.6 percent less than a year earlier. The 2026 survey isn't out yet.

## Kimchi-making class in Seoul: Museum Kimchikan

Museum Kimchikan in Insadong is a kimchi museum run by Pulmuone. It takes up floors 4 to 6 of the Insadong Maru main building at 35-4 Insadong-gil, Jongno-gu, about a 10-minute walk from Anguk Station (Line 3) or Jonggak Station (Line 1). If Gyeongbokgung is on your list for the same day, the [Gyeongbokgung hanbok rental guide](https://formthrow.com/en/travel/hanbok-rental-seoul/) fits right in.

Going by the museum's own program pages, there are two classes regular visitors can book.

| Class | Length | Adult | Ages 8-18 | Ages 3-7 | Group size |
| --- | --- | --- | --- | --- | --- |
| Kimchi! Basic | 1 hour | 40,000 won | 38,000 won | 37,000 won | 4-24 |
| Kimchi All-in-one | 1 hour 30 minutes | 65,000 won | 63,000 won | 62,000 won | 4-12 |

Both include museum admission and run in English Tuesday to Friday at 10:00 and 14:00. In Basic you make napa cabbage kimchi in November and December and kkakdugi (cubed radish kimchi) from June to October, so if you want the cabbage kind, book for November or later.

Participants take their finished kimchi with them in provided airtight containers and totes (no international shipping). Group sizes range from 4 to 24; solo or pairs can join open group slots by confirming availability via email (museum@pulmuone.com) or phone (02-2088-8531). Note that cancellations after 10:59 a.m. three days before class carry a six-month booking restriction.

I also opened the museum's own site to check hours and contact details. Just walking through without a class is 5,000 won for an adult. The museum is closed on Mondays, January 1, the Seollal and Chuseok holidays and December 25, and the audio guide is free in Korean, English, Japanese and Chinese. Seoul's real-time city data suggests Insadong starts filling up after lunch on weekdays, so the 10:00 class is the calmer pick.

### Hands-on class curriculum and practical mechanics

Hands-on kimchi academies across Seoul provide structured cultural workshops suited for beginners.

In traditional hanok cooking studios like Bukchon's Kimchi Academy ([hands-on kimchi workshop review](https://alovelettertoasia.com/seoul-kimchi-class-review/)), courses focus intensively on napa cabbage preparation—salting, rinsing, and working spiced seasoning paste (*sok*) between individual leaves. Finished batches are vacuum-sealed in leakproof bags for transport back to accommodations.

Regional and community cooking immersions ([Korean seasonal culinary retreats](https://studyabroadblog.drexel.edu/2024/12/09/the-korean-kimchi-making-class-turned-out-to-be-a-whole-retreat/)) combine root vegetable prep (radishes, scallions, mustard greens) with communal dining and fresh batch packaging.

At Museum Kimchikan in Insadong ([Insadong museum culinary review](https://thesoulofseoul.net/museum-kimchikan-in-insadong/)), workshops combine interactive history exhibits with practical cooking stations. Review the current seasonal workshop schedule on the museum portal before booking, as class themes rotate between whole napa cabbage (*baechu-kimchi*) and seasonal radish pickles.

## Kimjang festival: where to join one this year

While large outdoor mass-kimjang events like the pre-2020 Seoul Plaza Kimjang Festival are not currently held, municipal culinary spaces and specialized venues throughout Seoul host dedicated workshops. For a true countryside festival experience, regional celebrations provide the most authentic community atmosphere.

For actually making kimchi, Goesan in North Chungcheong is the safest bet.

| Festival | Dates | Place | Price |
| --- | --- | --- | --- |
| Goesan Kimjang Festival | November 5-8, 2026, 10:00-20:00 | Goesan Organic Expo Plaza, Goesan Sports Complex | Free entry, some activities 5,000 won |
| Sanbuk AI Kimjang Culture Festival | November 7-8, 2026 | Sanbuk Sports Park, Yeoju, Gyeonggi | Free |

The Goesan Kimjang Festival features comprehensive package workshops with advance reservation and take-home packing. International visitors can register or confirm English assistance via the official portal (gimjang.kr) or direct telephone inquiry (043-830-3463).

## Taking kimchi on a flight

On international flights, kimchi in your carry-on counts as a liquid, so it must be in containers of 100 ml or less inside one 1-liter plastic bag. Incheon Airport's English liquids page says checked bags have no volume limit and domestic carry-on has no limit either.

A single Kimchikan container already goes way past the carry-on limit, so give it a spot in your suitcase. Countries differ on whether they let kimchi in, so look up your destination's customs rules before you fly.

[[UNESCO] Kimjang, Making and sharing kimchi](https://www.youtube.com/watch?v=m5ACwBXA-ZM)

*Video: 국가유산진흥원 YouTube*

There's more on Korean culture in the [K-culture section](https://formthrow.com/en/k-culture/). If Insadong is new to you, set up the apps from the [Naver Map and KakaoMap guide](https://formthrow.com/en/travel/korea-map-apps/) before you go; they make the side streets much easier to navigate.

## Frequently asked questions

### When does kimjang happen?

In Seoul it's usually around late November, and it comes later the further south you go. The usual rule of thumb is to start once the daily low drops below 0 degrees and the daily average is below 4 degrees.

### Is it kimchi or kimjang that UNESCO listed?

Kimjang, not kimchi itself. It was listed in 2013 as 'Kimjang, making and sharing kimchi in the Republic of Korea'.

### Can foreigners make kimchi in Seoul?

Yes. Museum Kimchikan in Insadong runs classes in English. The one-hour Kimchi! Basic class costs 40,000 won for an adult, includes museum admission, and runs Tuesday to Friday at 10:00 and 14:00.

### Is there a kimjang festival in 2026 where I can make kimchi?

The Goesan Kimjang Festival in North Chungcheong runs in early November and offers hands-on kimchi making. In Seoul, year-round workshops at Museum Kimchikan provide the most consistent cultural experience.

### Can I take homemade kimchi on a plane?

On international flights, carry-on kimchi counts as a liquid, so it has to be in containers of 100 ml or less inside one 1-liter plastic bag. Incheon Airport's page says checked bags have no volume limit. Also check whether the country you're flying to lets kimchi in.

## Sources

- [Kimjang, making and sharing kimchi in the Republic of Korea](https://ich.unesco.org/en/RL/00881), UNESCO Intangible Cultural Heritage
- [Tradition of kimchi-making in the Democratic People's Republic of Korea](https://ich.unesco.org/en/RL/01063), UNESCO Intangible Cultural Heritage
- [김치 담그기](https://encykorea.aks.ac.kr/Article/E0076960), 한국학중앙연구원 한국민족문화대백과사전
- [김치 담그기(국가무형유산)](https://www.heritage.go.kr/heri/cul/culSelectDetail.do?ccbaCpno=127ZZ01330000), 국가유산청 국가유산포털
- [「김치 담그기」, 국가무형문화재 지정](https://khs.go.kr/newsBbz/selectNewsBbzView.do?mn=NS_01_02_02&newsItemId=155700533&sectionId=b_sec_1), 국가유산청 보도자료
- [김치산업 진흥법 제20조의2(김치의 날)](https://www.law.go.kr/LSW/lsSideInfoP.do?lsiSeq=246627&joNo=0020&joBrNo=02&docCls=jo&urlMode=lsScJoRltInfoR), 국가법령정보센터
- [김장 적기 안내](https://weatheri.co.kr/board/board03_read.php?id=278), 웨더아이
- [올해 김장비용 20만 1,151원, 지난해보다 5.6% 내려(aT 조사)](https://kbmaeil.com/article/20251119500029), 경북매일(한국농수산식품유통공사 조사 인용)
- [뮤지엄김치간 관람 안내와 교육 프로그램](https://www.kimchikan.com), 뮤지엄김치간(풀무원)
- [김치의 날 뮤지엄김치간 무료 개방(2024)](https://mediahub.seoul.go.kr/archives/2012730), 서울시 미디어허브
- [제5회 서울김장문화제(2018)](https://mediahub.seoul.go.kr/archives/1190214), 서울시 미디어허브
- [2025 대한민국 김장대축제](https://news.seoul.go.kr/gov/archives/573135), 서울특별시
- [괴산김장축제(2026)](https://www.mcst.go.kr/site/s_culture/festival/festivalView.jsp?pSeq=13540), 문화체육관광부 지역축제
- [산북AI김장문화축제(2026)](https://www.mcst.go.kr/site/s_culture/festival/festivalView.jsp?pSeq=11907), 문화체육관광부 지역축제
- [Liquids, aerosols and gels (kimchi)](https://www.airport.kr/ap_en/1433/subview.do), 인천국제공항공사
- [뮤지엄김치간 어린이 김치학교 파프리카 백김치 후기(2026.10.19)](https://blog.naver.com/onlyoffence/224446155739), 네이버 블로그 아빠가 키우는 딸
- [뮤지엄김치간 어린이 김치학교 오이송송이 후기(2026.9.7)](https://blog.naver.com/ek1108/224403192024), 네이버 블로그 일상다반사
- [Museum Kimchikan in Insadong](https://thesoulofseoul.net/museum-kimchikan-in-insadong/), The Soul of Seoul
- [[UNESCO] Kimjang, Making and sharing kimchi](https://www.youtube.com/watch?v=m5ACwBXA-ZM), 국가유산진흥원 YouTube
- [서울 실시간 도시데이터(인사동), FormThrow 기록](https://data.seoul.go.kr/dataList/OA-21285/A/1/datasetView.do), 서울특별시 서울 열린데이터광장
- [한국인의 김치사랑, 김장에 빠질수 없는-배추](https://www.kogl.or.kr/recommend/recommendDivView.do?recommendIdx=33244&division=img), 한국농수산식품유통공사, 공공누리 제1유형
- [Seoul Kimchi Class Review: Kimchi Academy (2024.6.14, English-language travel blog)](https://alovelettertoasia.com/seoul-kimchi-class-review/), A Lovely Letter to Asia
- [The Korean Kimchi-Making Class Turned Out to Be a Whole Retreat (2024.12.9, study-abroad student blog)](https://studyabroadblog.drexel.edu/2024/12/09/the-korean-kimchi-making-class-turned-out-to-be-a-whole-retreat/), Drexel Education Abroad blog