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Gamdongjeot kimchi is a Seoul and Gyeonggi kimchi seasoned with gamdongjeot, jeot of gonjaengi, tiny mysid shrimp. The Encyclopedia of Korean Culture records gamdong as an old name for gonjaengi, which is caught with very fine nets and made into jeot. No recipe with amounts was found.
A short entry: the sources we found record only what is said here about Gamdongjeot kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Haemul kimchi (seafood kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Gamdongjeot kimchi.
Short entryVegetables
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
Total time across the steps of Haemul kimchi (seafood kimchi): 14 days – 21 days
Start
Drag the bar or press Play
What changes:Cabbage is salted until it softens
Step 1 of 4 · steps of Haemul kimchi (seafood kimchi)
Salt the cabbage
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Gamdongjeot kimchi is a Seoul and Gyeonggi kimchi seasoned with gamdongjeot, jeot of gonjaengi, tiny mysid shrimp. The Encyclopedia of Korean Culture records gamdong as an old name for gonjaengi, which is caught with very fine nets and made into jeot. No recipe with amounts was found.