Over 1,000 Heads of Cabbage Mixed at Munnamyeon Usooyoung Tourist Site
Hands-on Kimchi Making and Local Specialty Market Offer Abundant Experiences
Recently, “Bomdong Bibimbap” has been creating a buzz among Millennials & Gen Z on social media for captivating their palates, while Haenam County in South Jeolla Province-the heartland of winter cabbage-is drawing attention by showcasing the southern region’s unique culinary tradition known as “Spring Kimjang.”
On March 3, Haenam County announced that it will hold the “New Spring New Kimchi Making Festival” on March 7 to welcome the full arrival of spring and awaken appetites dulled over the winter.
Haenam County is hosting the "New Spring Kimchi Making Festival" to welcome the full arrival of spring. Photo by Haenam County
“Spring Kimjang” is a culinary tradition in the warmer southern regions, where, as kimchi prepared during the winter begins to sour, people make fresh kimchi using cabbages grown throughout the winter. Unlike the deep flavors of aged kimchi (Mukeunji), this kimchi offers a crisp and refreshing taste of spring, making it a seasonal delicacy among food enthusiasts.
In particular, Haenam’s winter cabbage is notable for its high sweetness and tender texture, as the carbohydrates turn into sugars during repeated cycles of freezing and thawing under sea breezes and frost.
Haenam is the largest production area, accounting for 80% of the nation’s winter cabbage output, and Haenam winter cabbage is registered as Geographical Indication No. 11, a mark of premium agricultural products. This year’s festival will be held at the square of the Munnamyeon Usooyoung Tourist Site, the main production area for winter cabbage. Residents, hometown visitors, and tourists will come together and mix over 1,000 heads of cabbage with Haenam-grown seasonings, strengthening community bonds.
A program will also be offered where, for a participation fee, visitors can take home the kimchi they make on-site, expected to attract many spring visitors. There will be a variety of side events as well. Local food tasting corners will serve tofu, cabbage pancakes, and Saebalnamul pancakes to pair with freshly made kimchi, and a direct market will allow attendees to purchase local specialties such as winter cabbage and green onions at farm-direct prices.
Local residents commented, “The beginning of spring is all about new kimchi. Though it’s called winter cabbage, the taste is filled with the essence of spring, and there’s nothing better for reviving a lost appetite.”
A county official stated, “The recent popularity of Bomdong Bibimbap is a very encouraging trend as it is boosting the consumption of our agricultural products. Through this festival, we hope the culture of ‘Spring Kimjang,’ where fresh kimchi is made from winter cabbage, will become a new trend in K-Food, contributing to increased farm income and the development of kimjang culture.”
The official added, “We are grateful to see the Bomdong Bibimbap trend promoting both domestic agricultural consumption and the spread of Korean food culture. We hope that this spring, the spread of the Spring Kimjang culture will not only help farmers cultivate cabbage stably, but also provide a new opportunity for the advancement of Korea’s kimjang traditions.”
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