Since time immemorial, every Korean household has been busy and joyous with 'Kimjang' - the annual culinary event to make kimchi, the indispensable side dish that is served at every meal for Koreans. This is well-timed because the fresh cabbages, radishes and other varieties of vegetables used for kimchi are plentifully available in the market. Also, the temperature between November and December is ideal for preparing the ingredients, mixing and finally preserving kimchi in the earthen pots in the ground.