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Fermentation Atlas

Korea

216 ferments from Korea, with how each is made.

216 entries listed here, page 1 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
Baechu kimchi (napa cabbage kimchi)Vegetables10 daysup to 5 °C8–15 % → 2 %4.2–4.4
Baek kimchi (white kimchi)Vegetables12–50 days15 °C0.5–3 %6.2 → 3.51
BottargaFish and seafood5–7 days20 °C
CheonggukjangSoy and legumes24 h – 3 days25–45 °C2–9.4 %6.4–7.1
Dongdongju (bueuiju, floating-ant wine)Alcoholic drinks3–7 days
East Asian fruit wines (bayberry, mulberry, goji and plum)Alcoholic drinks6–15 days17–20 °C4.9 → 3.49
Gat kimchi (leaf mustard kimchi)Vegetables6 days – 3.2 months4–20 °C10 %4.6–4.8
Gejang (ganjang-gejang)Fish and seafood14 days
Gochujang (fermented chili paste)Sauces and condiments6 months – 2 years8 %3.6–5
Hansik doenjang and hansik ganjang (joseon ganjang) — made together from meju in brineSoy and legumes5.9–12 months17–18 %4.7–6.8
Hongeo (fermented skate)Fish and seafood10–30 days4–20 °C
Ihwaju (pear-blossom wine)Alcoholic drinks10 days25–28 °C3.9
Jangajji (vegetables aged in soy sauce, doenjang or gochujang)Vegetables30 days – 2 months15 °C6–12 %4–5.4
Jeungpyeon (gijeong-tteok, makgeolli-leavened rice cake)Cereals and bread4 days4.1–4.8
Kimjang jar burial (winter kimchi storage)Vegetables14 days – 6 months-2.5–-1 °C4.4
Kkakdugi (cubed radish kimchi)Vegetables50 days4 °C10 %3.9–4.4
Makgeolli (takju, nongju)Alcoholic drinks7–37 days15–25 °C3.6–4.4
Meju (fermented soybean brick)Starters and koji30 days – 2 months0–10 °C27.5 %6.9
Mungbean starch noodles (sour-liquid starch)Roots and tubers19 h – 2.2 days-10 °C4.5
Myeolchi-jeotFish and seafoodup to 2 years10 °C20–25 %6
Nabak kimchiVegetables6–24 days4 °C1.3–1.7 %4.2–4.5
Nuruk (wheat nuruk, Korean cake starter)Starters and koji30 days35–45 °C
Ojingeo-jeotFish and seafood23–52 days-1–10 °C3–5 %up to 5
Pa kimchi (green-onion kimchi)Vegetables5–34 days10–25 °C10 %4.3–5.7
Persimmon vinegar (Korean gamsikcho, Japanese kakisu)Vinegar21 days – 25 years15 °C3–3.7
SikhaeFish and seafood7–28 days20 °C2–10 %6.3 → 4.5
Sikhye (malt rice drink) and Andong sikhyeSoft drinks3–4 h60–70 °C5 → 4.98
Traditional soju (e.g. Andong soju)Alcoholic drinks20 days
Yakju / cheongju (clear Korean rice wine)Alcoholic drinks12 months45 °C
Yeolmu kimchi (young summer radish kimchi)Vegetables14–21 days5 °C1.8–2.4 %4.3
Dongchimi (winter water radish kimchi)Vegetables2–30 days5–25 °C2–3 %3.6–4
Gwaha-ju ("summer-passing wine")Alcoholic drinks12 days4–4.1
Saeu-jeotFish and seafood10 days – 2.6 months6.7
AekjeotSauces and condiments12 months – 2 years
Agdae jeotFish and seafood2–3 months
Akkamojji jeotFish and seafood2–3 months
Asari jeotFish and seafood2–3 months
Badatge jeotFish and seafood2–3 months
Baekha jeotFish and seafood2–3 months
Baekseju (Korean herbal rice wine)Alcoholic drinks3–4 days
Baemjangeo chang jeotFish and seafood2–3 months
Bak kimchi (young bottle-gourd kimchi)Vegetables
Bakdae jeotFish and seafood2–3 months
Bakhaji jeotFish and seafood2–3 months
Banji jeotFish and seafood2–3 months
Beoltteokge jeotFish and seafood2–3 months
Bineul kimchi (fish-scale-cut radish kimchi)Vegetables
Black garlic (boundary — not a microbial fermentation)Other15 days – 3 months60–90 °C
Bogeo al jeotFish and seafood2–3 months
Bogeo sikhaeFish and seafood
Bossam kimchi (wrapped kimchi)Vegetables
Bu saeu jeotFish and seafood2–3 months
Buchu kimchi (garlic-chive kimchi)Vegetables
Chae kimchi (julienne kimchi)Vegetables
Chamge jeotFish and seafood2–3 months
Chamssal sikhaeFish and seafood
Changnan-jeotFish and seafood
Changpo-cho (창포초, 菖蒲醋), sweet-flag vinegarVinegar
Cheongge jeotFish and seafood2–3 months
Chonggak kimchi (ponytail radish kimchi)Vegetables1–2 h
Daegu jeotFish and seafood2–3 months
Daegu sikhaeFish and seafood
Dambukjang (quick hot-fermented jang)Sauces and condiments
Danmuji (Korean yellow pickled radish)Vegetables
Day- and season-named vinegars (사절초 四節醋, 병정초 丙丁醋, 사시급초 四時急酢, 칠초 七醋)Vinegar
Deunggyeojang / sigeumjang (bran-and-barley sour jang, Gyeongsang)Sauces and condiments
Deungpiri jeotFish and seafood2–3 months
Dipori jeotFish and seafood2–3 months
Dodari sikhaeFish and seafood
Dolchi jeotFish and seafood2–3 months
Dolgajami sikhaeFish and seafood
Dolge jeotFish and seafood2–3 months
Dolnamul kimchi (stonecrop kimchi)Vegetables
Dombae jeotFish and seafood2–3 months
Doncha / cheongtaejeon (Jangheung coin-shaped post-fermented tea)Tea leaf
Donggwa kimchi (wax-gourd kimchi family)Vegetables
Dongji kimchi (Jeju flower-stalk kimchi)Vegetables
Dwemi jeotFish and seafood2–3 months
Eorigul-jeotFish and seafood14 days
Eoyuk kimchi (fish-and-beef broth kimchi)Vegetables
Eumsik dimibang (음식디미방, c. 1670) ferment corpusOther
Gaji kimchi and dongga kimchi (eggplant kimchi, buried for winter)Vegetables
Galchi bap sikhaeFish and seafood
Galchi naejang jeotFish and seafood2–3 months
Galchi saekki jeotFish and seafood2–3 months
Galchi-sokjeotFish and seafood
Galge jeotFish and seafood2–3 months
Gamdongjeot kimchi (tiny-shrimp jeot kimchi)Vegetables
Gamtaeji (Jeolla green-laver kimchi)Vegetables
Gegukji (crab-brine kimchi)Vegetables
GeuujeotFish and seafood2–3 months
Gochu kimchi (green-chilli kimchi)Vegetables
Godeulppaegi kimchiVegetables
Godeungeo al jeotFish and seafood2–3 months
Godeungeo jeotFish and seafood2–3 months
Godeungeo saekki jeotFish and seafood2–3 months
Godong sikhaeFish and seafood
Gogi sikhaeFish and seafood
Goguma-julgi kimchi (sweet-potato stem kimchi)Vegetables
Gonori jeotFish and seafood2–3 months
Goori (고리, 古里), wheat-based vinegar starterStarters and koji
Gul kimchi (oyster kimchi) and gul seokbakjiVegetables
GulbiFish and seafood
Gwangcheon togul saeujeot (cave-aged salted shrimp)Fish and seafood25 %
Gyeoja kimchi (mustard kimchi)Vegetables
Gyeongju Gyodong beopjuAlcoholic drinks3.3 months
Gyuhap chongseo (규합총서, 1809) fermentsOther
Haejeo bang (Imwon gyeongje-ji seafood seokbakji)Vegetables
Haemul kimchi (seafood kimchi)Vegetables
Hanchi sikhaeFish and seafood
Hansan sogokjuAlcoholic drinks
Heultteogi sikhaeFish and seafood
Hobakji (Hwanghae pumpkin kimchi)Vegetables
Hodigi jeotFish and seafood2–3 months
Hoettae sikhaeFish and seafood
Hosugajaemi jeotFish and seafood2–3 months
HwangseogeojeotFish and seafood2–3 months
Hwaran ge jeotFish and seafood2–3 months
Hwaran jeotFish and seafood2–3 months
Igangju (Jeonju pear-ginger soju liqueur)Alcoholic drinks
Imsil cheeseCheese
Jangdae al jeotFish and seafood2–3 months
Jangdae jeotFish and seafood2–3 months
Jangkimchi (soy-sauce water kimchi)Vegetables
Jap jeotFish and seafood2–3 months
Jari-jeotFish and seafood2–3 months
Jeju kimchi (tot, gyul mul-kimchi, gat mul-kimchi, kkotdae)Vegetables
Jeonbok kimchi (abalone kimchi)Vegetables
Jeoneo jeotFish and seafood2–3 months
Jeoneo sikhaeFish and seafood
Jeoneo-bamjeotFish and seafood2–3 months
Jeongaengi saekki jeotFish and seafood2–3 months
Jeongaengi saekki sikhaeFish and seafood
Jeongeori jeotFish and seafood2–3 months
Jeotgukji (jeot-broth kimchi)Vegetables
Jeungbo sallim gyeongje (증보산림경제, 1766) jang and early gochujangSoy and legumes
Jeupjang / jipjang (vegetable jang fermented in horse manure or compost)Sauces and condiments
Jjan galchi sikhaeFish and seafood
Jjanji / mu-jjanji (whole radish salted hard and aged)Vegetables
Jjeolgemi jeotFish and seafood2–3 months
Jo-beop (Joseon wine-lees pickles of ginger, garlic and eggplant)Vegetables
Jogi saekki jeotFish and seafood2–3 months
Jogijeot (salted yellow croaker)Fish and seafood
Joseon fruit, flower and root vinegarsVinegar
Joseon grain, lees, sugar and rescue vinegarsVinegar
Jungha jeotFish and seafood2–3 months
Jwichi sikhaeFish and seafood
Kimchi named by method or season (sogimchi, pusae, neutgimchi, jirae, dok, jjok)Vegetables
Kkaennip kimchi (perilla-leaf kimchi)Vegetables
Kkakdugi variants of the 1930s cookbooks (cucumber, clam, julienne, whole-cabbage)Vegetables

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made