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Vegetables from Seoul and the royal court
Jangkimchi is a water kimchi in which radish and cabbage are salted with soy sauce, not salt, and covered with a broth seasoned with soy sauce and honey or sugar. It uses no jeot and usually no chilli powder, and is dressed with costly garnishes such as chestnut, jujube, pine nuts and stone-ear mushroom. It is eaten young, often with rice cakes.
| Radish and cabbage, cut to bite size | Salted in soy sauce instead of salt[ekc-jang][nfm-jang] |
| Minari, mustard leaf, green onion, stone-ear and shiitake mushrooms, garlic and ginger | Cut into fine strips[ekc-jang] |
| Chestnut and pear | Chestnut thinly sliced; pear cut like the radish[ekc-jang] |
| Jujube and pine nuts | Costly garnishes typical of the court style[ekc-jang] |
| Broth of soy sauce with honey or sugar | [ekc-jang][nfm-jang] |
| Sugar (one test batch)2.5 % sucrose | Added to one of two test recipes; it raised acidity and viscosity[kim2008] |
Total time across the recorded steps: 24 h – 3 days
What changes: Radish and cabbage are cut into small, flat pieces
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
Jangkimchi is a water kimchi in which radish and cabbage are salted with soy sauce, not salt, and covered with a broth seasoned with soy sauce and honey or sugar. It uses no jeot and usually no chilli powder, and is dressed with costly garnishes such as chestnut, jujube, pine nuts and stone-ear mushroom. It is eaten young, often with rice cakes. Made in 5 steps over 24 h – 3 days. The longest step, ripen briefly, takes 24 h – 3 days (Kim Eun-Jung and Hahn Young-Sook 2008) and runs at 1–20 °C (Kim Eun-Jung and Hahn Young-Sook 2008). Leuconostoc mesenteroides, which the study thought made the dextran that thickened the sugared batch does most of the fermenting.
| Main step | 24 h – 3 daysMeasured[kim2008] | Ripen briefly |
|---|---|---|
| Temperature | 1–20 °CReported[kim2008] | Ripen briefly |
Jangkimchi is salted and seasoned with soy sauce alone, so it ferments soy and vegetables together rather than salt and vegetables. It skips jeot and, in most court versions, chilli powder, and its costly garnishes made it a dish of the court and of wealthy households.
Jangkimchi is eaten young. A 2021 study of white (no-chilli) kimchi says Korean school outbreaks of E. coli linked to kimchi were attributed to short ripening, which left the kimchi less acidic, and gives the pH of commercial kimchi as 3.8–4.2 (Kim, Bae and Lee 2021, quoting earlier reports).
Every number is labelled with how it is known. How this atlas is made
Yi Gyu-bo's Goryeo poem says radish kept in jang lasts the three summer months. The Dongguk sesigi lists jangkimchi under the 11th month, Siuijeonseo calls it jangkimchi and the Jinchan uigwe jangchimchae. After 1900, versions made with sweeter Japanese-style soy sauce also appeared.
