[3] Modern-day kimchi is typically made from napa cabbage and white radish, although there are hundreds of variations;[2] it may also contain turnip, leek, carrots, and garlic.

[7] In the cooler weather of November, there are many crops in the fields and market-places, and the gimjang process begins.

[2][8] Groups gather to cut the vegetables, wash them, and add salt to cure the food and begin the fermentation process.

[2] The nature of kimchi means that it is challenging to store for long periods; if it is too cold, it will freeze, and if it is too warm, it will over ferment,[3] and may turn sour.

It is common in cities for people to store large jars of fermenting kimchi on balconies.