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Vegetables from Korea
Gyeoja kimchi is the dictionary name for kimchi tossed with mustard. The mustard is made the Korean way, with seeds soaked, ground and warmed in steam to bring out their bite, then mixed with honey, salt and vinegar.
A short entry: the sources we found record only what is said here about Gyeoja kimchi itself.
| Vegetables, salted as for kimchi | No source read names the vegetables[KoWiki] |
| Mustard seed, soaked in water and ground | Warmed over steam to draw out its heat[nfm-gyeoja] |
| Honey, salt and vinegar | Mixed into the ground mustard; a 1902 court record gives 3 hop yellow mustard, 5 jak honey, 1 hop vinegar and 1 jak salt for mustard sauce[nfm-gyeoja] |
What changes: Soaked, ground mustard seed is warmed over steam, then mixed with honey, salt and vinegar
Mustard seed is soaked, ground and warmed over steam, then honey, salt and vinegar are added.
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
Gyeoja kimchi is the dictionary name for kimchi tossed with mustard. The mustard is made the Korean way, with seeds soaked, ground and warmed in steam to bring out their bite, then mixed with honey, salt and vinegar.
Gyeoja kimchi is seasoned with prepared mustard rather than mainly with chilli and jeot. It is close to gyeojachae, the mustard-dressed salad of raw vegetables, fruit, meat and seafood, which is not fermented.
Every number is labelled with how it is known. How this atlas is made
Mustard sauce has a long history in Korea as a partner for raw fish, and the court used it with boiled meats and pickles.
