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Vegetables from South Jeolla tidal flats
Gamtaeji is a winter kimchi of gamtae, a fine green alga (gasi-parae) gathered by hand from the mudflats, washed free of mud, salted the same night and mixed with pre-salted green chillies. It is eaten after a day or two.
A short entry: the sources we found record only what is said here about Gamtaeji itself.
| Fresh gamtae | Only that day's fresh shoots, gathered by hand on the winter mudflat[kowiki-gamtaeji][nfm-gamtae] |
| Salt | [kowiki-gamtaeji] |
| Green chillies, salted ahead | [kowiki-gamtaeji] |
| Starter | spontaneous |
Total time across the recorded steps: 24 h – 2 days
What changes: Starting material: fine green laver picked by hand on the winter mudflat
Gamtae grows on the mudflats from December to March. Villagers say they "weed" it (maenda), picking only the soft young shoots. Output: fresh gamtae.
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
Gamtaeji is a winter kimchi of gamtae, a fine green alga (gasi-parae) gathered by hand from the mudflats, washed free of mud, salted the same night and mixed with pre-salted green chillies. It is eaten after a day or two. Made in 4 steps over 24 h – 2 days. The longest step, mix with salted green chillies and ripen briefly, takes 24 h – 2 days (Korean Wikipedia 2026). Lactic acid bacteria as in other kimchi; no source names the species for this kimchi does most of the fermenting.
| Main step | 24 h – 2 daysReported[kowiki-gamtaeji] | Mix with salted green chillies and ripen briefly |
|---|
Gamtaeji is made from a seaweed, not a land vegetable. It is made only in winter from the day's fresh shoots, because gamtae spoils fast.
Gamtae spoils fast, so only the day's fresh shoots are used and they are salted that night.
Every number is labelled with how it is known. How this atlas is made
Production is now so small it does not appear in official statistics, as fishing villages age and mudflats are lost. Wando gamtaeji joined the Slow Food Ark of Taste in 2015.
