Chapter 3. Food from the Joseon Dynasty.
- page 6 - 
2018. Digital painting

Gimjang, also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. 
Kimchi is made fresh from seasonal vegetables. 
For a month from the fifteenth of lunar January, people gather together to prepare large amounts of kimchi to nourish them throughout the winter.
Kimchi (gimchi), a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.] It is also used in a variety of soups and stews. 
It is eaten as a side dish with almost every Korean meal.

This book is called "Cats' Journey to Chosun Dynasty" which I published.
It is an historical illustration book that shows the Chosun Dynasty with cute cats as the main characters.
The main characters in this book are actually real stray cats living in my neighborhood.
After published, I had two exhibitions named "The Nyang" with illustrations of this book.

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