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Vegetables from Korea
Gaji kimchi is eggplant slit two or three ways, briefly blanched, squeezed and stuffed with green onion, garlic and red chilli, then packed with a little kimchi liquid. It is eaten after a day or two and does not keep long. A winter form, dongga kimchi, was buried in the ground in a crock.
| Eggplants | Slit in two or three places, or in a cross with the stalk kept on[nfm-sobagi] |
| Green onion, garlic and minced red chilli, seasoned with salt | The Pyeongan filling[nfm-sobagi] |
| Kimchi liquid or brine | A little poured over the packed eggplants[nfm-sobagi] |
| Young radish (yeolmu), optional | Siui jeonseo says mixing in yeolmu is good[nfm-sobagi] |
Total time across the recorded steps: 24 h – 2 days
What changes: Eggplants are slit two or three ways along their length
Output: eggplants slit two or three ways.
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
Gaji kimchi is eggplant slit two or three ways, briefly blanched, squeezed and stuffed with green onion, garlic and red chilli, then packed with a little kimchi liquid. It is eaten after a day or two and does not keep long. A winter form, dongga kimchi, was buried in the ground in a crock. Made in 4 steps over 24 h – 2 days. The longest step, pack with a little liquid and ripen, takes 24 h – 2 days (National Folk Museum of Korea 2026). Leuconostoc, Lactobacillus and Weissella, which dominated industrial napa-cabbage kimchi does most of the fermenting.
| Main step | 24 h – 2 daysReported[nfm-sobagi] | Pack with a little liquid and ripen |
|---|
Eggplant is stuffed like oi-sobagi, but blanched first in the Pyeongan method. It sours fast and does not keep, unlike dongga kimchi, which was buried for winter.
Kimchi can pick up pathogenic or spoilage bacteria if it is contaminated during preparation. South Korea's food-safety ministry sets limits for kimchi. Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus must be absent from 25 g samples, and Bacillus cereus is capped at 10,000 CFU/g in fermented foods such as kimchi.
Every number is labelled with how it is known. How this atlas is made
Sanga yorok (c. 1450), known as Korea's first cookbook, records eggplant kimchi. Jeungbo sallim gyeongje (1766) gives dongga kimchi, and Siui jeonseo gives a stuffed eggplant kimchi.
