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Vegetables from Korea
Buchu kimchi is garlic chives tossed with anchovy sauce, chilli powder, garlic and ginger, eaten fresh or after it sours. It ferments much more slowly than cabbage kimchi, because the chives hold back the lactic bacteria.
| Garlic chives | Trimmed, washed and cut in half; lightly salted in the Gyeongsang method, or used raw[nfm-buchu] |
| Anchovy jeot | Boiled with extra water and strained through a sieve[nfm-buchu] |
| Chilli powder | Plenty of it in the Gyeongsang style[nfm-buchu] |
| Ginger, minced garlic and sugar | [nfm-buchu] |
| Perilla seed powder (optional)2 % of the chive weight | Best level in a trial of 0–5 %[jang1998] |
| Starter | Kimchi is fermented without added starter cultures (Jung et al. 2011, on kimchi in general). |
Total time across the recorded steps: 8 days – 10 days
What changes: Washed garlic chives are cut in half and lightly salted
Old texts dry the chives briefly and salt them in layers. Today they are often only washed. Output: wilted chives.
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
Buchu kimchi is garlic chives tossed with anchovy sauce, chilli powder, garlic and ginger, eaten fresh or after it sours. It ferments much more slowly than cabbage kimchi, because the chives hold back the lactic bacteria. Made in 4 steps over 8 days – 10 days. The longest step, ripen slowly, takes 8–10 days (박문옥 and 장명숙 (Park and Jang) 2000) and runs at 10–20 °C (안순철 2001). Leuconostoc and Lactobacillus; Lactobacillus stayed at its peak for over 15 days at 20 °C and Pediococcus, Streptococcus, Leuconostoc and Lactobacillus isolated; Streptococcus peaked at day 8 do most of the fermenting.
| Main step | 8–10 daysMeasured[park2000a][ahn2001] | Ripen slowly |
|---|---|---|
| Temperature | 10–20 °CReported[ahn2001][park2000a] | Ripen slowly |
| Acidity | pH 4.2–4.3Measured[ahn2001] | Ripen slowly |
Buchu kimchi ferments far more slowly than cabbage kimchi. In one trial it took 10 days at 20 °C to reach the pH cabbage kimchi reached in 3. It often needs no green onion or garlic, because the chives carry their own sharpness.
Kimchi can pick up pathogenic or spoilage bacteria if it is contaminated during preparation. South Korea's food-safety ministry sets limits for kimchi. Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus must be absent from 25 g samples, and Bacillus cereus is capped at 10,000 CFU/g in fermented foods such as kimchi. This is general kimchi guidance; the sources for this page give no safety figures for it.
Every number is labelled with how it is known. How this atlas is made
Sejong sillok names gujeo (韭菹), and Jeungbo sallim gyeongje gives eomguchaebeop (淹韭菜法). Old texts dry the chives and salt them in layers; the regional names follow local words for chives.
