[People] This winter's going to be more tasty!
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December 06, 2009 |
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Radish and Cabbage from the Fields Turn into Kimjang Kimchi and Is Distributed to Needy Members A Three-day Story of the Love-Kimchi Sharing Event
 "Because these were made with all our love, they will taste good."
Senior Deaconesses Haksoon Seo and Younghee Go, holding Kimchang Kimchi (from the left)
# Monday, November 23, at 1:20 a.m.
A 5-ton truck loaded with cabbages arrived at the church. As the truck arrived at the back yard, dozens of robust men started unloading the cabbages. These cabbages were grown in the highlands of Gangwon Province. There were 3 thousand heads of cabbages in number, but because they were so plump and full, they were more like 5 thousand heads of cabbages.
"Thanks for the hard work," Senior Deaconess Jungnim Lee expressed thanks to the volunteers. The Kimchi would taste even more delicious this year," Senior Deaconesses Sookhee Lee and Okhee Kim said in a rejoicing way, saying they got excellent quality cabbages at a good price, just as the Senior Pastor had prayed for.
 
1. Workers of the Women's Mission pose for the camera with the Kimchi they made.
2. On the 24th - Pruning the cabbages before stuffing them
# From 10 a.m. to 5 p.m.
Around 10 a.m., members of the 4th and 5th United Women's Mission washed and cut the radishes, green onions, mustard leaves, etc., to make the Kimchi sauce to stuff into the cabbages. At the corner of the yard was a gigantic bucket for the cabbages specially made by Deacons Youngbin Lim, Jongjoon Park, and Seunghyun Han of the Facilities Management Office. Some members wearing boots went into the bucket and sprayed salt inside the cabbages. Then they let the cabbages sit in the brine until the leaves become tender.
Senior Deaconess Sookhee Lee said with a laugh, "In order to turn the cabbages over, we need to get into the huge bucket. And because the brine comes up to our hips, we need to be careful, because sometimes we may wobble and fall into the brine ourselves. But this work is so fun and rewarding." Around 5 p.m., all the members who were "chopping" vegetables all day disappeared to rest up for the great task waiting the next day.
 
3. On the 21st - Mermbers reap the vegetables needed for making the Kimchi sauce.
4. On the 23rd - Volunteers unloading the cabbages from the truck.
# Tuesday the 24th: From 6:30 a.m. until 7 p.m.
Early the next morning when it was still dark, 50 members gathered to wash the cabbages tenderized in the brine. "Are you here to wash the cabbages so early in the morning?" "Yes. We have to wash and drain the cabbages so we can stuff the Kimchi sauce into them later on. " replied Deaconess Sunhee Hwang.
After lunch, at about 1 p.m., the work of stuffing cabbages began. Women with their sleeves rolled up began mixing the freshly cut vegetables into the Kimchi sauce. Armed with red rubber gloves, aprons, cooking hats, and even face masks, the members of the Women's Mission began moving the cabbages onto the table. And lifting up leaf after leaf, they began stuffing the cabbages with the red, spicy Kimchi sauce. They looked so professional. Their hands moved swiftly and gracefully.
"What a perfect weather!" Deaconess Choonmi Lee said excitedly. Participating in this event for the first time, she just knew that God was pleased with this event and allowed the nice weather. With a side smile, she said, "Although this was my first time making Kimchi, knowing that this is going to help our neighbors in need, I was able to work with joy."
It was 13 degrees C. This was a very warm temperature considering we're close to the winter season. The volunteers' foreheads were covered with drops of sweat. At 7 p.m., 3 thousand heads of cabbage had turned into tasty Kimjang Kimchi.
 
5. Spraying salt onto the cabbages in the specially-made brining bucket
6. Members showing off their radish-cutting skills
# From 4 p.m. on the 24th to the 25th
As soon as the Kimchi was done, members quickly began the job of delivering the Kimchi so people could taste the Kimchi when it is most delicious. They hope that people who receive their Kimchi will spend a warm winter enjoying the tasty Kimchi they made.
 
7. Stuffing the cabbages with Kimchi sauce
8. Packaging the Kimchi into 15kg boxes
 Prepared Kimchi with Love for 12 Years
Senior Deaconess Jungnim Lee, despite her 72 years of age, earnestly prepares everything from purchasing the ingredients to working day and night making preparations. Though sometimes she sleeps less than 3 hours, she doesn't feel any fatigue. She's been doing this for 12 years. "Like people devoting their whole lives to God after meeting Him once, I want to devote my life in this way. Thinking about the Senior Pastor who gave up his everything for the kingdom of God and who helps the poor and neglected neighbors, I wish I could be some help also."
Senior Deaconess Lee confesses that God helped them once again to get excellent cabbages at a good price this year. She said, "I asked Deacon Haengsuk Bang, (owner of the $1 Vegetable Store) to help us get the cabbages through an auction. He received a bid through which he could get good quality cabbage (weighing 4.5Kg each) grown in the highland agriculture farms of Gangwon Province at a cheap price. We were all ecstatic when we heard this." Senior Deaconess Lee confesses that she is enjoying good health and living in joy and peace as she obeys God's word and puts His work first in her life.
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