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Simulate a canning process down to its F0 sterilizing value.
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Vegetables from Korea
Donggwa kimchi is a family of old Korean kimchi made from wax gourd. An early form, in the Eumsik dimibang of 1670, is wax gourd cured in salt alone; later cookbooks mix the gourd with seasonings and salted fish as seokbakji. No modern study of it was found.
A short entry: the sources we found record only what is said here about Donggwa kimchi itself.
| Wax gourd (donga) | [kowiki] |
| Salt | The only seasoning in the Eumsik dimibang version[kowiki] |
What changes: Salt draws water out of the wax gourd
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
Donggwa kimchi is a family of old Korean kimchi made from wax gourd. An early form, in the Eumsik dimibang of 1670, is wax gourd cured in salt alone; later cookbooks mix the gourd with seasonings and salted fish as seokbakji. No modern study of it was found.
Made from wax gourd rather than radish or cabbage; an early recorded form (1670) uses salt alone.
Every number is labelled with how it is known. How this atlas is made
The Eumsik dimibang (1670) records wax gourd cured in salt as a kimchi, and the Yorok (late 17th century) lists wax gourd among 11 kinds of kimchi, with radish, cabbage, bracken and green soybean.
