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Vegetables from Korea
Kongbat-mu kimchi is named in one Korean cookbook reviewed by Lee and Lee (1990). The name means radish from the bean field, which suggests small radishes grown between soybean rows and pickled with their tops; no method text was found.
A short entry: the sources we found record only what is said here about Kongbat-mu kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Chonggak kimchi (ponytail radish kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Kongbat-mu kimchi.
| small radishes, probably grown between soybean rows (read from the name) | |
| their tops | |
| seasonings | |
| Starter | spontaneous |
Total time across the steps of Chonggak kimchi (ponytail radish kimchi): 3.1 days
What changes: Salt draws water out of the radishes and softens their green tops
The study halved the radishes; in home practice they are salted whole with their tops 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
Kongbat-mu kimchi is named in one Korean cookbook reviewed by Lee and Lee (1990). The name means radish from the bean field, which suggests small radishes grown between soybean rows and pickled with their tops; no method text was found. Lactic acid bacteria, as in other kimchi does most of the fermenting.
Known only by its name, from one cookbook.
Every number is labelled with how it is known. How this atlas is made
1 cookbook [LL1990]. The meaning is read from the name.
