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Vegetables from Seoul
Early 20th-century Korean cookbooks give kkakdugi made from much more than cubed radish, including cucumber, clams with cabbage hearts, julienned radish and whole stuffed cabbage. The pieces are briefly salted and tossed with chilli and shrimp jeot, and the court-style cucumber kind is packed in a crock under cabbage leaves and a stone. This is a text-only reconstruction from the cookbooks; they give no times or amounts.
A short entry: the sources we found record only what is said here about Kkakdugi variants of the 1930s cookbooks itself.
| Radish, cucumber or cabbage hearts | Cut thick in early 20th-century recipes, much larger than today's cubes[ll1990][nfm-kkakdugi] |
| Salt | A brief salting[ll1990] |
| Chilli (crushed fresh chilli in the 1934 book, not chilli powder) | [ll1990] |
| Shrimp jeot | [ll1990][nfm-kkakdugi] |
| Clam meat (jogae-kkakdugi) | [ll1990] |
What changes: Cut vegetables are salted briefly and tossed with chilli and shrimp jeot
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
Early 20th-century Korean cookbooks give kkakdugi made from much more than cubed radish, including cucumber, clams with cabbage hearts, julienned radish and whole stuffed cabbage. The pieces are briefly salted and tossed with chilli and shrimp jeot, and the court-style cucumber kind is packed in a crock under cabbage leaves and a stone. This is a text-only reconstruction from the cookbooks; they give no times or amounts.
Today kkakdugi means cubed radish. Until the early 20th century the name covered many cut kimchi with shrimp jeot, often mixed with cabbage, and julienned radish (chae-kkakdugi) or whole stuffed cabbage were still called kkakdugi.
Every number is labelled with how it is known. How this atlas is made
The National Folk Museum's encyclopedia traces salted radish with shrimp jeot to the 18th-century Somun saseol, and finds the word kkakdugi in an 18th-century pansori text. As a cookbook name it is first recorded in Ganpyeon Joseon yori jebeop (1934), which also gives any-time, winter and aged kkakdugi, the aged kind cut thicker, and uses crushed fresh chilli instead of chilli powder.
