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Vegetables from Korea
Seokbakji is radish, cabbage and other vegetables cut in large pieces, salted, and mixed with salted fish, seafood and spices, then left to ripen. The 1809 Gyuhap chongseo recipe layers the vegetables and fish in a buried jar and weighs them down with branches.
| Large, tender, thin-skinned radish, lightly salted | [nfm-seokbakji] |
| Cabbage and leaf mustard, each salted | [nfm-seokbakji] |
| Salted croaker, shad and sardine (jeot), soaked in good water | [nfm-seokbakji] |
| Abalone, conch and octopus, scored and washed | [nfm-seokbakji] |
| Cheonggak seaweed, spring onion, garlic, chilli and ginger | [nfm-seokbakji] |
| Croaker jeot liquid and oyster jeot liquid, to top up | [nfm-seokbakji] |
| Seafood, in a modern trial recipe10 % (w/w) of the salted radish | Flatfish, hairtail, small octopus, sandfish, pollack or gizzard shad[jang2013] |
| Starter | spontaneous |
Total time across the recorded steps: 24 days – 26 days
What changes: Radish, cabbage and leaf mustard are salted for a few days
The radish is salted only lightly, so that it is not too salty.
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
Seokbakji is radish, cabbage and other vegetables cut in large pieces, salted, and mixed with salted fish, seafood and spices, then left to ripen. The 1809 Gyuhap chongseo recipe layers the vegetables and fish in a buried jar and weighs them down with branches. Made in 4 steps over 24 days – 26 days. The longest step, ripen cold, takes 21 days (Park I 2018) and runs at 5 °C (Jang M.-S 2013). Lactic acid bacteria does most of the fermenting.
| Main step | 21 daysMeasured[park2018] | Ripen cold |
|---|---|---|
| Temperature | 5 °CReported[jang2013] | Ripen cold |
| Acidity | pH 4.2–4.4Reported[park2018] | Ripen cold |
Seokbakji mixes many vegetables and many kinds of salted fish and seafood at once, cut large. It is not salted hard, so unlike jjanji it does not keep for long (Cho 2010).
The 1809 recipe warns that kimchi made in hot weather turns sour and poor. The sources we read do not say whether the abalone, conch and octopus go in raw or cooked. The US CDC says most people get vibriosis from eating raw or undercooked shellfish, particularly oysters, so take care if abalone or conch go in uncooked.
Every number is labelled with how it is known. How this atlas is made
The name first appears as gyochimchae (交沈菜) in the record of King Jeongjo's 1795 feast for his mother at Hwaseong. The first recipe is in Gyuhap chongseo (1809). Park 2019 traces whole-cabbage kimchi to seokbakji used as a stuffing.
