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Vegetables from Korea

Saenggang kimchi (ginger kimchi)생강김치

Saenggang kimchi is a kimchi with ginger (saenggang) as its main ingredient. It is listed in one historical cookbook in a survey of kimchi recipes.

A short entry: the sources we found record only what is said here about Saenggang kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Gat kimchi (leaf mustard kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Saenggang kimchi.

Short entryVegetables

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
ginger

Total time across the steps of Gat kimchi (leaf mustard kimchi): 6.2 days – 3.2 months

Start
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Close-up: salt moving into a leafSalt 10 %

What changes: Brine wilts the mustard leaves

Step 1 of 4 · steps of Gat kimchi (leaf mustard kimchi)
Soak the mustard in brine
Time
3 h
Reported
Temperature
Not documented
Salt
10 %
Reported
Acidity
Not documented
Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Saenggang kimchi is a kimchi with ginger (saenggang) as its main ingredient. It is listed in one historical cookbook in a survey of kimchi recipes.

What makes this one different

Ginger, usually a minor seasoning in kimchi, is here the main ingredient.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

Found in 1 cookbook in a survey of 61 Korean cookbooks (Lee and Lee 1990).

  1. [LL1990] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322paper