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Gosu kimchi is a Hwanghae kimchi in which coriander is the main green. The leaves are soaked overnight in cold water to take off their harsh edge, then mixed with radish and cabbage and seasoned with clams or clam, croaker or other jeot. Further south, coriander is added to other kimchi in the belief that it keeps them from turning sour.
A short entry: the sources we found record only what is said here about Gosu kimchi itself.
Short entryVegetables
Recipe
No fixed amounts recordedHousehold recipe with no fixed amounts.
What changes:Coriander soaks overnight in cold water to soften its harsh taste
Step 1 of 4
Soak the coriander overnight in cold water
Time
One night in cold water, to take off the harsh taste
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
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
Gosu kimchi is a Hwanghae kimchi in which coriander is the main green. The leaves are soaked overnight in cold water to take off their harsh edge, then mixed with radish and cabbage and seasoned with clams or clam, croaker or other jeot. Further south, coriander is added to other kimchi in the belief that it keeps them from turning sour.
Most Korean kimchi use coriander, if at all, only as a seasoning. In Hwanghae it is the main green, softened in cold water first and paired with clams or clam jeot.