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Vegetables from Jeju Island
This entry groups four kimchi that Korean Wikipedia lists for Jeju Island, made from hijiki seaweed, tangerine, mustard leaf and flower stalks. Only their names and region were found; the ingredients are read from the names and no method was found.
A short entry: the sources we found record only what is said here about Jeju kimchi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Gat kimchi (leaf mustard kimchi), the closest documented vegetables ferment, shown as a guide to the method, not as a record of Jeju kimchi.
| tot = hijiki seaweed (Sargassum fusiforme) | |
| gyul = tangerine | |
| gat = mustard leaf | |
| kkotdae = flower stalks |
Total time across the steps of Gat kimchi (leaf mustard kimchi): 6.2 days – 3.2 months
What changes: Brine wilts the mustard leaves
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
This entry groups four kimchi that Korean Wikipedia lists for Jeju Island, made from hijiki seaweed, tangerine, mustard leaf and flower stalks. Only their names and region were found; the ingredients are read from the names and no method was found.
Jeju kimchi uses island foods such as hijiki and tangerine that mainland kimchi rarely uses.
Every number is labelled with how it is known. How this atlas is made
