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Fermentation Atlas

Korea

216 ferments from Korea, with how each is made.

216 entries listed here, page 2 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
Kkeomeokji (black aged radish-green pickle)Vegetables
Kongbat-mu kimchi (bean-field radish kimchi)Vegetables
Kongnamul kimchi (soybean-sprout kimchi) and nokdu jangeum chimchaeVegetables
Kongnip kimchi (soybean-leaf kimchi)Vegetables
Maekkae jeotFish and seafood2–3 months
Maesil-cheong (green plum sugar ferment)Fruit9–12 months
Makgeolli vinegar (makgeolli-sikcho) and Korean rice vinegarsVinegar
Makjang (Gangwon 'rough' jang)Sauces and condiments7 days – 12 months
Mareun ojingeo sikhaeFish and seafood
MeonggejeotFish and seafood
Mineo agami jeotFish and seafood2–3 months
Minor ingredient kimchi named in the Korean dictionary listVegetables
Moju (Jeonju spiced makgeolli)Alcoholic drinks
Mugeunji (long-aged kimchi)Vegetables
Mugukcho (무국초, 無麴醋), vinegar without nurukVinegar7 days
Mul kimchi (water kimchi, generic) and its minor historical formsVegetables
Mumallaengi kimchi (dried-radish kimchi)Vegetables
MunbaejuAlcoholic drinks
Muneo sikhaeFish and seafood
Myeoncheon dugyeonju (azalea wine)Alcoholic drinks
Myeongnan sikhaeFish and seafood
Myeongnan-jeotFish and seafood4–7 %
Myeongtae agami sikhaeFish and seafood
Myeongtae changja sikhaeFish and seafood
Myeongtae jeotFish and seafood2–3 months
Myeongtae saekki sikhaeFish and seafood
Myeongtae-sikhae and Bugeo-sikhaeFish and seafood
Nabok kimchi of the Jeungbo sallim gyeongje (radish with stems and spices)Vegetables
Neungjaengi jeotFish and seafood2–3 months
NonggejeotFish and seafood2–3 months
Nunchi jeotFish and seafood2–3 months
Nuntaengi jeotFish and seafood2–3 months
Oi-sobagi (stuffed cucumber kimchi)Vegetables
Oiji (salt-brined whole cucumbers)Vegetables
Ojingeo bap sikhaeFish and seafood
Parae kimchi (green-laver kimchi)Vegetables
Piaengi jeotFish and seafood2–3 months
Put kimchi (new-season greens kimchi)Vegetables
Putmaneul geotjeori (green-garlic fresh kimchi)Vegetables
Saengchi kimchi (pheasant dongchimi, historical)Vegetables
Saenggang kimchi (ginger kimchi)Vegetables
Salt-alum jellyfish (boundary, not microbial)Other20–40 days
Samhwang-cho (삼황초, 三黃醋), dog-days old-rice vinegarVinegar
Sangat kimchi (wild-mustard kimchi fermented on a warm floor)Vegetables
Sangayorok (산가요록, 山家要錄, c. 1459) ferment corpusOther
Sasiraengi jeotFish and seafood2–3 months
SeogeorijeotFish and seafood2–3 months
Seokbakji (mixed-chunk kimchi)Vegetables
SilchijeotFish and seafood2–3 months
Sindae jeotFish and seafood2–3 months
Sseolge jeotFish and seafood2–3 months
Subak kimchi (watermelon-rind kimchi)Vegetables
Suk-kkakdugi (cooked-radish kkakdugi)Vegetables
Suneure jeotFish and seafood2–3 months
Sungeo saekki jeotFish and seafood2–3 months
Sunmu kimchi (Ganghwa turnip kimchi) and the old turnip kimchiVegetables
Suun japbang (수운잡방, 需雲雜方, c. 1540) ferment corpusOther
Temple kimchi (sachal kimchi)Vegetables
Teolge jeotFish and seafood2–3 months
Toae jeotFish and seafood2–3 months
TohajeotFish and seafood
Ueong kimchi (burdock kimchi)Vegetables
Ureok sikhaeFish and seafood
Useure jeotFish and seafood2–3 months
Yeolchi jeotFish and seafood2–3 months
Yuja chimchae (citron water kimchi)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