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Vegetables from Korea
A radish kimchi from the 1766 Jeungbo sallim gyeongje in which radish is kept with its leafy stems, mixed with cheonggak seaweed, squash and eggplant, spiced with chilli, cheoncho pepper and mustard, and given plenty of garlic juice. The National Folk Museum calls it the first recorded form close to today's chonggak kimchi. This is a text-only reconstruction; the sources give no amounts or times.
| Radish with leaves and stems | [KoWiki][nfm-chonggak] |
| Cheonggak seaweed | [KoWiki] |
| Squash and eggplant | [KoWiki] |
| Chilli, cheoncho pepper and mustard | [KoWiki] |
| Garlic juice, in plenty | [KoWiki] |
| Starter | spontaneous, as described for kimchi in general, whose bacteria are present naturally on the cabbages and other raw materials (Surya 2022) |
What changes: Starting material: radish with its leafy stems still on
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
A radish kimchi from the 1766 Jeungbo sallim gyeongje in which radish is kept with its leafy stems, mixed with cheonggak seaweed, squash and eggplant, spiced with chilli, cheoncho pepper and mustard, and given plenty of garlic juice. The National Folk Museum calls it the first recorded form close to today's chonggak kimchi. This is a text-only reconstruction; the sources give no amounts or times. In the modern radish kimchis kkakdugi and chonggak kimchi (a related product), the strains that made no biogenic amines were Leuconostoc mesenteroides, Weissella cibaria, W. paramesenteroides, Lactobacillus pentosus and L. plantarum; no study of this recipe names microbes does most of the fermenting.
The recipe keeps the leafy stems on the radish and spices it with chilli, cheoncho pepper and mustard, so it is an early chilli kimchi and the first recorded form close to chonggak kimchi.
No safety limits are recorded for this 1766 recipe. In a survey of commercial chonggak kimchi, the modern kimchi closest to it, one sample held 131.20 mg/kg histamine, above the 100 mg/kg toxicity limit that the paper cites (Jin 2019). 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).
Every number is labelled with how it is known. How this atlas is made
The Jeungbo sallim gyeongje (1766) also gives dongchimi, cabbage kimchi, abalone kimchi and oyster kimchi. Up to the early Joseon period radish was the key kimchi vegetable; from the mid-Joseon period kimchi took in chilli powder, jeot and soy sauce (Cho 2010).
