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Vegetables from Korea
Geotjeori is a fresh kimchi; young green garlic or other greens are lightly salted, or just seasoned with soy sauce, tossed with chilli and fish sauce, and eaten at once. This is a boundary entry in the atlas, because geotjeori is eaten before it ferments.
| Young green garlic stalks | One of many seasonal greens used for geotjeori[nfm-geotjeori] |
| Salt for a light surface salting, or soy sauce instead | [nfm-geotjeori] |
| Chilli powder, spring onion, garlic, ginger and fish sauce | [nfm-geotjeori] |
| Starter | none (eaten fresh, before fermentation) |
What changes: Green garlic is salted only on the surface, just enough to soften it
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
Geotjeori is a fresh kimchi; young green garlic or other greens are lightly salted, or just seasoned with soy sauce, tossed with chilli and fish sauce, and eaten at once. This is a boundary entry in the atlas, because geotjeori is eaten before it ferments.
Geotjeori is not left to ferment. Only the surface is salted, or soy sauce is used, and it is eaten at once or within a short time; commercial geotjeori kimchi measured pH 5.46–5.89.
Geotjeori is not stored to ripen. One study of commercial geotjeori kimchi found coliforms at 1.8 × 10^4 to 7.1 × 10^5 CFU/ml, an acidity of 0.09–0.18 % and a pH of 5.46–5.89. In the same study, coliforms disappeared from kimchi sauce once its acidity passed 0.80 %.
Hazards the sources name: Coliforms at 1.8 × 10^4 to 7.1 × 10^5 CFU/ml in commercial geotjeori kimchi.
Every number is labelled with how it is known. How this atlas is made
The folk encyclopedia notes that a Korea–China–Japan food comparison group once decided to leave geotjeori out of kimchi because it is not fermented, while Korean food culture counts it as kimchi. Korean Wikipedia says the same, and adds that government food classifications list geotjeori as kimchi.
