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Vegetables from Korea
Jeonbok kimchi is a water kimchi with abalone, listed in an 18th-century farm-household book and revived as abalone mul-kimchi. In a fisheries institute trial, the kimchi in a broth of dried pollack or licorice ripened best after 21 days at 4 °C, at pH 4.3, as Leuconostoc peaked.
| Abalone | [jang2012] |
| Dried pollack (bugeo) broth, or licorice broth | The two broths gave the same fermentation in the trial[jang2012] |
| Water-kimchi vegetables and seasonings | Not listed in the abstract read[jang2012] |
| Starter | spontaneous, as for kimchi in general. No culture is added on purpose and the microbes come from the raw materials (Surya 2022). |
Total time across the recorded steps: 56 days
What changes: Dried pollack or licorice is simmered into the kimchi broth
Dried pollack or licorice is simmered for the kimchi liquid.
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
Jeonbok kimchi is a water kimchi with abalone, listed in an 18th-century farm-household book and revived as abalone mul-kimchi. In a fisheries institute trial, the kimchi in a broth of dried pollack or licorice ripened best after 21 days at 4 °C, at pH 4.3, as Leuconostoc peaked. Made in 4 steps over 56 days. The longest step, keep cold past ripeness, takes 35 days (Jang M.-S 2012) and runs at 4 °C (Jang M.-S 2012). Leuconostoc sp. does most of the fermenting.
| Main step | 35 daysMeasured[jang2012] | Keep cold past ripeness |
|---|---|---|
| Temperature | 4 °CReported[jang2012] | Keep cold past ripeness |
| Acidity | pH 4.3–4.3Measured[jang2012] | Ripen in the cold |
Unlike plain water kimchi, the abalone's protein slowed the fermentation and stretched the time to best ripeness, and the broth is rich in amino acids from the shellfish.
The trial abstract does not say whether the abalone is cooked, and none of the steps on this page heats it. The CDC says most Vibrio infections come from eating raw or undercooked shellfish and advises cooking seafood before eating it. The trial reports pH 4.29–4.30 at best ripeness. For kimchi in general, a review says salting and chilli powder hold back spoilage and disease-causing bacteria, and the lactic acid the bacteria make lowers the pH to 4.0–4.2, which most other microbes cannot tolerate (Surya 2022). That review does not mention Vibrio, and the trial abstract reports no pathogen test.
Every number is labelled with how it is known. How this atlas is made
The Jeungbo sallim gyeongje (1766) already lists dongchimi, cabbage kimchi, Yongin oiji, winter eggplant kimchi, abalone kimchi and oyster kimchi (Lee 1995). The 2012 trial that gives the modern water-kimchi data came from the National Fisheries Research and Development Institute.
