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Vegetables from Korea
Gochu kimchi is made from the small, thick-skinned green chillies left on the plant at the end of the season. Unlike most kimchi, the chillies are not dry-salted but soaked in brine for about a week until they soften, then tossed with anchovy and hairtail sauce and chilli powder and packed into a jar. Made in autumn, it is ripe in about a week and keeps into the next year.
| Late green chillies with sound stems | The last chillies left after the main harvest, around September; small, thick-skinned and hot[nfm-gochu] |
| Chilli leaves | Soaked in brine with the chillies[nfm-gochu] |
| Salt brine | For soaking the chillies and leaves until they soften[nfm-gochu] |
| Anchovy jeot and hairtail jeot | Boiled with an equal amount of water and strained through a fine sieve[nfm-gochu] |
| Chilli powder, chopped green onion, garlic, ginger and sugar | Made into a thick paste with the strained jeot[nfm-gochu] |
| Thin green onions (silpa) | [nfm-gochu] |
| Starter | Kimchi in general ferments spontaneously, without added starter cultures (Jung et al. 2011, about kimchi as a whole, not gochu kimchi in particular). |
Total time across the recorded steps: 14 days
What changes: Starting material: the last small, hot green chillies of the season, with their leaves
Around September, the chillies left after the main harvest are small, thick-skinned and hot. Output: late green chillies with leaves.
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
Gochu kimchi is made from the small, thick-skinned green chillies left on the plant at the end of the season. Unlike most kimchi, the chillies are not dry-salted but soaked in brine for about a week until they soften, then tossed with anchovy and hairtail sauce and chilli powder and packed into a jar. Made in autumn, it is ripe in about a week and keeps into the next year. Made in 6 steps over 14 days. The longest step, soak the chillies and leaves in brine, takes 7 days (National Folk Museum of Korea 2026). Leuconostoc, Lactobacillus and Weissella, which dominated industrial napa-cabbage kimchi does most of the fermenting.
| Main step | 7 daysReported[nfm-gochu] | Soak the chillies and leaves in brine |
|---|
Most kimchi is dry-salted, but gochu kimchi starts with a week-long soak in brine. It uses the end-of-season chillies, so it is a way of saving the last of the harvest for winter.
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.
Every number is labelled with how it is known. How this atlas is made
