Editing Kimchi (section)

===Seasonal variations===
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration – including [[Kimchi refrigerator|kimchi refrigerators]] specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation – has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.<ref>{{Cite news|url=http://www.tdctrade.com/imn/02031402/food19.htm|title=High-tech kimchi refrigerators keep Korea's favorite food crisp|publisher=Hong Kong Trade Development Council|date=14 March 2002|access-date=14 February 2008|archive-date=29 January 2008|archive-url=https://web.archive.org/web/20080129195513/http://www.tdctrade.com/imn/02031402/food19.htm|url-status=dead}}</ref>

[[File:Korean-Dongchimi-01.jpg|thumb|''[[Dongchimi]] ({{lang|ko|동치미}})'' is largely served during winter. Dongchimi is also used to make buckwheat ''[[naengmyeon]]'', a popular dish during hot months.]]

====Spring====
After a long period of consuming ''[[gimjang]] kimchi'' ({{lang|ko|김장김치}}) during the winter, fresh [[potherb]]s and vegetables were used to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.

====Summer====
[[File:Yeolmukimchi 3.jpg|thumb|[[Yeolmu-kimchi|''Yeolmu''-kimchi]], cold, watery kimchi that is usually eaten with oily foods, is consumed mostly in the summer.]]
[[Yeolmu radish]]es and cucumbers are summer vegetables made into kimchi, ''[[yeolmu-kimchi]]'' ({{lang|ko|열무김치}}) which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.

====Autumn====
''[[Baechu]] kimchi'' is prepared by inserting blended stuffing materials, called ''sok'' (literally ''inside''), between layers of salted leaves of uncut, whole [[Napa cabbage]]. The ingredients of ''sok'' ({{lang|ko|속}}) can vary, depending on the regions and weather conditions. Generally, ''baechu kimchi'' used to have a strong salty flavor until the late 1960s, before which a large amount of ''[[myeolchijeot]]'' or ''[[saeujeot]]'' had been used.

''Gogumasoon Kimchi'' is made from sweet potato stems.
====Winter====
Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of [[gimjang|kimjang]] kimchi ({{lang|ko|김장 김치}}) were prepared in early winter and stored in the ground in large kimchi pots. Today, many city residents use modern [[kimchi refrigerator]]s offering precise temperature controls to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each other's homes to help with winter kimchi preparations.{{r|nyt2010}} "Baechu kimchi" is made with salted [[baechu]] filled with thin strips of [[Korean radish|radish]], parsley, pine nuts, pears, chestnuts, shredded red pepper, [[Umbilicaria esculenta|manna lichen]] ({{Korean|석이 버섯||seogi beoseot}}), garlic, and ginger.