Good Neighbor News

Garrison volunteers make kimchi for needy families

USAG-Yongsan Public Affairs

SEOUL — Yongsan volunteers wore red rubber gloves, plastic hats and vests as they helped make kimchi for needy Korean families Nov. 17.

Fifteen Army Family Members and Civilian Employees joined hundreds of Korean volunteers to help stuff thousands of cabbages with spicy seasoning at Sudo Girl’s High School, near Camp Coiner.

Garrison volunteers have been actively participating to this annual kimchi-making activity for several years. The Yongsan District of Seoul will provide the final products to elderly and needy families.

“We can’t imagine Korean cuisine without kimchi,” said Han Gi-su, a liaison officer between U.S. Army Garrison-Yongsan and the Yongsan District. “This activity grows even stronger because of these volunteers, and we truly appreciate their help.”

Kimchi is made by stuffing cabbage with seasonings made of red pepper, garlic, radish and other various vegetables. Volunteers from local companies and organizations, Republic of Korea Army Soldiers and veterans worked together as a team to make the kimchi.

“What a wonderful way to share cultural experience,” said Tracey Briggs, one of the American volunteers. Three generations of her family, her mother, herself and her daughter, participated in the event. “It was just an overwhelming sense of camaraderie. Koreans were so welcoming and warm, and it was a time to treasure.”

“They were very enthusiastic and bright,” said Lee Kyung-ah, a Korean volunteer who taught how to make Kimchi. “I am from Yongsan Women’s Reserve Army and it is so great to see U.S. Army Families come together and help needy families.”

“This event is part of the USAG-Yongsan Good Neighbor Program, which strengthens the relationship between Koreans and Americans,” said An Chang-sin, USAG-Yongsan community relations officer.

Another volunteer, Jessica Briggs, 12, tried some of the kimchi she made.

“The kimchi was strong, but it tasted good,” she said.

Her friend, Rachael Ferri, 12, said, “We had a lot of fun, and it was a good cultural experience.”

Monday was the first day of three-day long event, and already nearly 3,000 volunteers helped pack more than 2,700 boxes of fresh kimchi. When all is said and done, 50,000 cabbages will be used to produce more than 150 tons of the spicy side dish.