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Vegetables from Korea

Chae kimchi (julienne kimchi)채김치

Chae kimchi is cabbage, radish or leaf mustard cut into fine strips and seasoned as kimchi. Joseon yori jebeop (1916) gives it, made of radish and cabbage, as a kimchi soft enough for old people with weak teeth. This entry is a reconstruction from the literature, with no measured values.

Fully documentedVegetables

Recipe

No fixed amounts recordedHistorical recipe; no amounts are given in the sources read.
Radish and napa cabbageThe 1916 version[oh2025]
Leaf mustard (gat)Also cut into strips in the dictionary definition[kowiki]
Start
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What changes: Radish, cabbage and mustard leaf are cut into fine strips

Step 1 of 3
Cut the vegetables into fine strips
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: julienned radish, cabbage and mustard leaf.

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

Chae kimchi is cabbage, radish or leaf mustard cut into fine strips and seasoned as kimchi. Joseon yori jebeop (1916) gives it, made of radish and cabbage, as a kimchi soft enough for old people with weak teeth. This entry is a reconstruction from the literature, with no measured values.

What makes this one different

Chae kimchi is defined by its cut. The vegetables are shredded into fine strips, not left in heads or cut into pieces, which makes it one of the kimchi recorded for the elderly.

Related ferments

Variants

  • Chae-kkakdugiJulienned radish kimchi for the elderly; Ann and Moon found three Joseon-era versions.

Safety

No source read gives a safety value for chae kimchi. For kimchi in general, a 2019 review says brining holds back pathogenic bacteria while favouring lactic acid bacteria, and that some kimchi products carried histamine or tyramine above the recommended limit of 100 mg/kg [park2019]. This is a general statement about kimchi, not a measurement of chae kimchi.

History and sources

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

Joseon yori jebeop (1916) introduced chae kimchi of radish and cabbage. A review of Joseon-era recipes found three kinds of chae kimchi and three of chae-kkakdugi made for the elderly.

Starter
The sources we found do not say how its fermentation begins.
Microbes
No study we found names its microbes.
Process times
The sources we found give no figure for how long any of its steps take.
Temperature, salt and pH
The sources we found give no temperature, salt or pH figure for any of its steps.
  1. [oh2025] Oh S. 2025, A bibliographic study of traditional Korean kimchi for the elderly, The Journal of the Convergence on Culture Technology 11(6), 111–116 (abstract)paper
  2. [ann2015] Ann Y.-G. and Moon Y.-J. 2015, A study on traditional kimchi made with heating, The Korean Journal of Food and Nutrition 28(6), 1033–1044 (abstract)paper
  3. [park2019] Park Y.K., Lee J.H., Mah J.H. 2019, Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products, Foods 8(11):547paper
  4. [kowiki] Korean Wikipedia, 김치 (종류, 모양 section), read 2026-10wiki