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Vegetables from Korea

Dolnamul kimchi (stonecrop water kimchi)돌나물김치

Dolnamul kimchi is a spring water kimchi of young stonecrop shoots and leaves, gently rinsed and covered with a cooled flour paste so it does not taste grassy. It is ripe in one day and night.

Fully documentedVegetables24 h

Recipe

No fixed amounts recordedHousehold recipe from 20th-century cookbooks with no fixed amounts.
Young stonecrop stems and leavesThick stems with large top leaves are best; rinsed by shaking in a sieve under running water[nfm-dolnamul]
Wheat flour paste, cooked and cooledPoured over to keep the grassy smell away[nfm-dolnamul]

Total time across the recorded steps: 24 h

Start
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What changes: Thick stems with large top leaves are picked for the best sweetness and aroma

Step 1 of 4
Choose thick stems with large top leaves
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

The folk encyclopedia says stems that are thick with large leaves at the head give the best sweetness and aroma.

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

Dolnamul kimchi is a spring water kimchi of young stonecrop shoots and leaves, gently rinsed and covered with a cooled flour paste so it does not taste grassy. It is ripe in one day and night. Made in 4 steps over 24 h. The longest step, ripen for a day and a night, takes 24 h (Lee Y. (이영은) 2026).

Key numbers
Main step24 hReported[nfm-dolnamul]Ripen for a day and a night

What makes this one different

Dolnamul kimchi is a quick water kimchi of a tender spring green. The shoots are covered with a cooled flour paste to keep them from tasting grassy, and it is ready in a day.

Related ferments

Safety

For kimchi in general, a review says salting and chilli powder hold back spoilage and disease-causing bacteria, and the lactic acid the bacteria make lowers the pH to 4.0–4.2, which most other microbes cannot tolerate (Surya 2022).

History and sources

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

Joseon yori jebeop, Joseon mussang sinsik yori jebeop, Joseon eumsik mandeuneun beop and Uri nara eumsik mandeuneun beop all give spring stonecrop water kimchi.

Starter
The sources we found do not say how its fermentation begins.
Microbes
No study we found names its microbes.
Temperature, salt and pH
The sources we found give no temperature, salt or pH figure for any of its steps.
  1. [nfm-dolnamul] Lee Y. (이영은), 돌나물, National Folk Museum of Korea, Encyclopedia of Korean Folk Culture, Korean Food, Clothing and Housing (한국의식주생활사전); KOGL type 2, facts only; read 2026-10book
  2. [kowiki] Korean Wikipedia, 김치 (종류, 주재료 section), read 2026-10wiki
  3. [surya2022] Surya R. and Lee A.G.-Y. 2022, Exploring the philosophical values of kimchi and kimjang culture, Journal of Ethnic Foods 9, 20paper