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Vegetables from Korea
Jjanji is whole radish, or sometimes cabbage or cucumber, salted very hard in a jar under a stone at kimjang and left until the kimjang kimchi runs out in spring. It is desalted before eating, sliced and floated in cold water or dressed like a fresh salad.
A short entry: the sources we found record only what is said here about Jjanji / mu-jjanji itself.
| Whole radishes of even thickness, washed or unwashed | [ek-jjanji] |
| Salt, scattered thickly between layers | [ek-jjanji] |
| Red chilli cut on the slant, spring onion and garlic in thick pieces | [ek-jjanji] |
| Brine, added if little liquid has formed | [ek-jjanji] |
| Chilli seeds (optional) | Many older makers in Gyeonggi and Chungcheong add them with the salt[nfm-jjanji] |
| Starter | spontaneous |
What changes: Whole radishes go into a jar in layers, with thick salt and chilli, spring onion and garlic
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
Jjanji is whole radish, or sometimes cabbage or cucumber, salted very hard in a jar under a stone at kimjang and left until the kimjang kimchi runs out in spring. It is desalted before eating, sliced and floated in cold water or dressed like a fresh salad.
Jjanji uses salt and few or no other seasonings, and is salted far harder than kimchi so it lasts into summer. Without the cost of jeotgal and spices, it was the everyday kimchi of many households and regions.
Every number is labelled with how it is known. How this atlas is made
A poem by the late Goryeo writer Yi Gyu-bo records radish salted into kimchi for winter. Early 20th-century classifications called kimchi made without jeotgal yeomji, which is jjanji. Dialect surveys up to the 1980s found jjanji used for kimchi itself across Chungcheong, Gangwon, Gyeongbuk and Jeolla.
