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Vegetables from Korea
Bak kimchi is kimchi made from an unripe bottle gourd cut into small, flat, thin pieces.
A short entry: the sources we found record only what is said here about Bak kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Nabak kimchi, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Bak kimchi.
| unripe bottle gourd (Lagenaria siceraria), cut flat and thin |
Total time across the steps of Nabak kimchi: 7 days – 32 days
What changes: Radish and cabbage are cut into thin, even squares
Output: thin squares of radish and cabbage.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bak kimchi is kimchi made from an unripe bottle gourd cut into small, flat, thin pieces.
Made from unripe bottle gourd rather than cabbage or radish, cut flat like nabak kimchi.
Every number is labelled with how it is known. How this atlas is made
