As an annual event that is held before or after the beginning of winter, about 300 employees of the temple and disciples worked in harmony for making Kimchi for the winter for 3 days from November 29 to December 1. On the first day, they drew out about 30,000 Korean cabbages from the farm, which is located near the temple, and salted and soaked them overnight. On the next day, they rinsed and drained the soaked cabbages, and on the last day on Dec. 1, made seasoning and put them in the cabbages. Kimchi is a main side dish in Korean diet. Making Kimchi in early winter is a Korean traditional custom to prepare for the winter when it becomes difficult get fresh vegetables.