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Vegetables from Korea
Subak kimchi is a summer kimchi of watermelon rind. The green skin is peeled off and the white rind is sliced, salted, seasoned and fermented briefly. A 1990 review of 61 Korean cookbooks found it in only one of them.
A short entry: the sources we found record only what is said here about Subak kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Oi-sobagi (stuffed cucumber kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Subak kimchi.
| white watermelon rind | |
| salt | |
| seasonings |
Total time across the steps of Oi-sobagi (stuffed cucumber kimchi): 24 h – 8 days
What changes: Cucumbers are cut into short pieces and slit into four from the middle
Pieces are 4 cm long, or 7 cm with the ends left joined and the middle split four ways. Output: cucumber pieces slit in a cross.
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
Subak kimchi is a summer kimchi of watermelon rind. The green skin is peeled off and the white rind is sliced, salted, seasoned and fermented briefly. A 1990 review of 61 Korean cookbooks found it in only one of them.
Unlike most kimchi, it uses the white rind of watermelon, a summer by-product, in place of cabbage or radish.
Every number is labelled with how it is known. How this atlas is made
Recorded in 1 of the 61 cookbooks (752–1984) in Lee and Lee's 1990 review [LL1990].
