Kimchi Preparers: Delay Starting Day

When is the right time to start making kimchi, Korean pickled cabbage, this winter? That depends on the weather, which is expected to turn really cold a bit later than usual, the Korean Meteorological Administration said Thursday.

For the best tasting kimchi, the administration advised cooks, begin working seven or eight days later than most years.

Kimchi could ferment too early and turn sour if it is prepared in early November, when the temperature is still high. Mid-November is not appropriate either, because the temperature fluctuates, affecting taste.

"It is best to start making kimchi seven to eight days later than most years and two to three days later than last year, starting from Kangwon Province around Nov. 25," the meteorological administration said.

It added that the right time is Nov. 25-30 in Kangwon Province, Nov. 30-Dec. 10 in Seoul, Kyonggi and Chungchong, Dec.10-20 on the East Coast and Dec. 20-30 in South Cholla Province and South Kyongnam Province.

"Winter kimchi tastes best when it is kept cold. Store it in the basement or underground," a weather official advised.