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Vegetables from Korea
A set of kimchi names that describe when or how a kimchi is made rather than what goes in it. Jirae kimchi is a small batch made to eat before the kimjang kimchi ripens, and neut-gimchi is made with little seasoning, more salt and no jeot so that it lasts into spring. Others name a kimchi that is unsalted, unripe, cut into pieces or kept in a large jar.
A short entry: the sources we found record only what is said here about Kimchi named by method or season itself. Its own sources do not record how it is made, so the steps and scenes below are those of Kimjang jar burial (winter kimchi storage), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Kimchi named by method or season.
| As for each variant | The names describe timing and method, not a fixed recipe[nfm-baechu] |
Total time across the steps of Kimjang jar burial (winter kimchi storage): 14 days – 2.8 months
What changes: Through the year the household salts seafood, buys salt and dries chilli for kimjang
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 set of kimchi names that describe when or how a kimchi is made rather than what goes in it. Jirae kimchi is a small batch made to eat before the kimjang kimchi ripens, and neut-gimchi is made with little seasoning, more salt and no jeot so that it lasts into spring. Others name a kimchi that is unsalted, unripe, cut into pieces or kept in a large jar.
These are names of timing and handling. Jirae and neut-gimchi bracket the kimjang season, one made before it to eat early and one made to keep until spring, and the rest describe salting, cutting, ripeness or the jar.
Every number is labelled with how it is known. How this atlas is made
Before kimchi refrigerators, kimjang timing was limited by supply and storage, so households made jirae kimchi when the old kimchi ran out and split the kimjang batch into kimchi for before and after Seol.
