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Vegetables from Seoul and Gyeonggi

Gamdongjeot kimchi (tiny-shrimp jeot kimchi)감동젓김치

Gamdongjeot kimchi is a Seoul and Gyeonggi kimchi seasoned with gamdongjeot, jeot of gonjaengi, tiny mysid shrimp. The Encyclopedia of Korean Culture records gamdong as an old name for gonjaengi, which is caught with very fine nets and made into jeot. No recipe with amounts was found.

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

Short entryVegetables

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
cabbage or radish
gamdongjeot (gonjaengi-jeot): salted tiny mysid shrimp
seasonings
Starterspontaneous

Total time across the steps of Haemul kimchi (seafood kimchi): 14 days – 21 days

Start
Drag the bar or press Play
Close-up: salt moving into a piece

What changes: Cabbage is salted until it softens

Step 1 of 4 · steps of Haemul kimchi (seafood kimchi)
Salt 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
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

Gamdongjeot kimchi is a Seoul and Gyeonggi kimchi seasoned with gamdongjeot, jeot of gonjaengi, tiny mysid shrimp. The Encyclopedia of Korean Culture records gamdong as an old name for gonjaengi, which is caught with very fine nets and made into jeot. No recipe with amounts was found.

What makes this one different

Shrimp
Gonjaengi (mysids), under 20 mm in Korean waters; the Jaemulbo (19th century) gives gamdong as its Korean name

History and sources

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

  1. [KoWiki] Korean Wikipedia, 김치 (sections 역사, 종류, 지역별 김치; one-line definitions follow the Standard Korean Language Dictionary), read 2026-10-16: Seoul/Gyeonggi listwiki
  2. [LL1990] Lee Hyo-ji and Lee Hye-kyung 1990, 김치문화의 변천에 관한 문헌적 고찰 (a literature review of changes in kimchi culture; 116 kimchi and 10 kkakdugi in 61 cookbooks, 752–1984), koreascience JAKO199071663776322paper
  3. [encykorea-gonjaengi] Kim H.S. (김훈수) 1995 (revised 2023), Gonjaengi (곤쟁이), Encyclopedia of Korean Culture, Academy of Korean Studiesbook