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Vegetables from Korea

Jo-beop (Joseon wine-lees pickles of ginger, garlic and eggplant)조강법 (糟薑法)

Joseon cookbooks list three wine-lees pickles, of ginger, garlic and eggplant, each named with the character 糟 (lees). The vegetable is buried in salted wine lees (jigemi) in a crock. Each appears once in the cookbooks reviewed by Lee and Lee (1990); no method text was read, so this is a text-only outline.

A short entry: the sources we found record only what is said here about Jo-beop itself. Its own sources do not record how it is made, so the steps and scenes below are those of Narazuke, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Jo-beop.

Short entryVegetables

Recipe

No fixed amounts recordedText-only outline; no amounts read.
Ginger, garlic or eggplant[LL1990]
Wine lees (jigemi) with salt[LL1990]

Total time across the steps of Narazuke: 7.1 months – 22 months

Start
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shapes, not to countZygosaccharomycesClose-up: salt moving into a piece

What changes: Melons and other vegetables soak in saturated brine and lose water

Step 1 of 4 · steps of Narazuke
Soak the vegetables in saturated salt water
Time
2 months
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Zygosaccharomyces

Output: salted vegetables.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Zygosaccharomyces yeasts make up over 90 % of fungi in the salted vegetables

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

Joseon cookbooks list three wine-lees pickles, of ginger, garlic and eggplant, each named with the character 糟 (lees). The vegetable is buried in salted wine lees (jigemi) in a crock. Each appears once in the cookbooks reviewed by Lee and Lee (1990); no method text was read, so this is a text-only outline.

What makes this one different

These are lees pickles, not kimchi in today's sense. The names copy Chinese 糟 (zao) methods, and the vegetable cures in wine lees rather than in brine or chilli seasoning.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

Each is listed once [LL1990]. LL1990 notes that the earliest Korean pickles (yeomji) used salt with nuruk, liquor, lees or jang.

  1. [LL1990] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), Korean Journal of Heritage, History and Science 23, 107–133paper