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Vegetables from Jeju, Korea

Dongji kimchi (Jeju kimchi)동지김치

Dongji kimchi is a Jeju regional kimchi. Korean Wikipedia lists it among the kimchi of Jeju, and no source we read describes how it is made.

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

Short entryVegetables

Recipe

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

Total time across the steps of Baechu kimchi (napa cabbage kimchi): 11 days – 13 days

Start
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What changes: A cut line splits each head into quarters so the brine can reach every leaf

Step 1 of 6 · steps of Baechu kimchi (napa cabbage kimchi)
Halve or quarter the cabbage
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Leuconostoc
Weissella
L. mesenteroides
L. plantarum

FAO's flow chart cuts each head into four so the brine reaches every leaf. Output: cabbage halves or quarters.

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

Dongji kimchi is a Jeju regional kimchi. Korean Wikipedia lists it among the kimchi of Jeju, and no source we read describes how it is made.

What makes this one different

A kimchi of Jeju island.

Related ferments

History and sources

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

  1. [s1] Korean Wikipedia, 김치 (지역별 김치 section, Jeju list), read 2026-10wiki
  2. [s2] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture), Korean Journal of Heritage, History and Science 23, 107–133paper