Catholic volunteers prepare Korean-favorite kimchi to aid poor in winter

SEOUL, South Korea (UCAN) - As an early winter wind blew through the backyard of Myeongdong Cathedral, more than a hundred women used chili pepper and other seasonings to turn 6,000 salted cabbages into kimchi, Koreans' favorite side dish, for 1,000 less-fortunate households.

The 120 Caritas Seoul volunteers, clad in sanitary caps, aprons and rubber gloves, had gathered on Nov. 23 for gimjang, the making of kimchi. This is done in late November or early December to preserve vegetables for winter eating until fresh vegetables are available again in spring. "Winter is a hard time for the elderly people who live alone, especially those in economic difficulty," Elizabeth Bae Young-hee, from Wolgye-dong Church, told UCA News on Nov. 23. "I hope they can be a little warmer this winter with this kimchi." Seoul Auxiliary Bishop Lucas Kim Un-hoe, 62, also was among the volunteers. "This is not just about sharing kimchi, but sharing sincerity and love," he encouraged the volunteers. The bishop, wearing a white apron, admitted to UCA News that this was his first time to be making the classic Korean dish. "I just used to eat kimchi prepared so deliciously by others," he added. Bishop Kim, the archdiocese's episcopal vicar for social ministry, recalled that in the past, "gimjang was a big event, with all the villagers joining in, helping and sharing, just like the volunteers today." With help from the Catholic Businessmen's Association and the St. Vincent de Paul Society, Caritas Seoul made some 10,000 kilograms of kimchi. The kimchi cost Caritas, the Church charity and development organization, 15 million won (US$15,700). Another 35 million won was used to purchase rice. In the marketplace, 10 kilograms of kimchi sells for about 50,000 won, which includes labor, distribution and storage costs. In 2004 Caritas Seoul distributed 20 kilograms of rice and 10 kilograms of kimchi to each of 310 households. Last year, it gave the same package to 620 families. This year its distribution target is 1,000 households. The cathedral backyard full of salted cabbages was an unusual sight, and the volunteers greeted some unexpected guests - a group of Japanese high-school students sightseeing at the cathedral. Some tried their hand at making kimchi. "It's my first time seeing kimchi made. Kimchi is also famous in Japan. Although it is a little hot, I like it," one Japanese girl told UCA News. The women volunteers, from Caritas Seoul's network, and mostly in their 40s and 50s, skillfully made the kimchi in just over two hours. "I practiced gimjang yesterday at home," Alberta Lee Hyeon-sook, of Suyu-dong Church's St. Vincent de Paul Association told UCA News on Nov. 23. "I'm a little tired from making kimchi for my family. However, I'm happy to see the volunteers united as one to help others. And I'm happy to help poor neighbors, even though it is just a little," she said. "Traditionally, gimjang is very important preparation for winter," Father Joseph Kim Yong-tae, Caritas Seoul's director, pointed out. "However, lots of people don't have enough money. We selected 1,000 households, elderly living alone and teenagers without parents. This kimchi could be a little help for them in the cold winter," the priest told UCA News. Kimchi's main ingredients are cabbage and radishes, but other vegetables can be added as well. They are seasoned with chili pepper, onions, garlic, green onions and ginger. Salted shrimp, other shellfish or fish can be added for a particular taste and additional protein. For good fermentation, kimchi should be stored in a dark, cool place, for which many Koreans living in city apartments have kimchi refrigerators.

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Republished by Catholic Online with permission of the Union of Catholic Asian News (UCA News), the world's largest Asian church news agency (www.ucanews.com).