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Vegetables from Korea
Eoyuk kimchi is a kimchi made by pouring over the vegetables a broth of fish heads and beef boiled together.
A short entry: the sources we found record only what is said here about Eoyuk 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 Eoyuk kimchi.
| vegetables | |
| broth of fish heads and beef boiled together |
Total time across the steps of Baechu kimchi (napa cabbage kimchi): 11 days – 13 days
What changes: A cut line splits each head into quarters so the brine can reach every leaf
FAO's flow chart cuts each head into four so the brine reaches every leaf. Output: cabbage halves or quarters.
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
Eoyuk kimchi is a kimchi made by pouring over the vegetables a broth of fish heads and beef boiled together.
The kimchi liquid is a boiled fish-and-beef broth, not brine or jeotgal water.
Every number is labelled with how it is known. How this atlas is made
