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Jo-beop (Joseon wine-lees pickles of ginger, garlic and eggplant)조강법 (糟薑法)
Joseon cookbooks list three wine-lees pickles, of ginger, garlic and eggplant, each named with the character 糟 (lees). The vegetable is buried in salted wine lees (jigemi) in a crock. Each appears once in the cookbooks reviewed by Lee and Lee (1990); no method text was read, so this is a text-only outline.
A short entry: the sources we found record only what is said here about Jo-beop itself. Its own sources do not record how it is made, so the steps and scenes below are those of Narazuke, the closest documented vegetables ferment, shown as a guide to the method, not as a record of Jo-beop.
Short entryVegetables
Recipe
No fixed amounts recordedText-only outline; no amounts read.
Total time across the steps of Narazuke: 7.1 months – 22 months
Start
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What changes:Melons and other vegetables soak in saturated brine and lose water
Step 1 of 4 · steps of Narazuke
Soak the vegetables in saturated salt water
Time
2 months
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Zygosaccharomyces
Output: salted vegetables.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Zygosaccharomyces yeasts make up over 90 % of fungi in the salted vegetables
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
Joseon cookbooks list three wine-lees pickles, of ginger, garlic and eggplant, each named with the character 糟 (lees). The vegetable is buried in salted wine lees (jigemi) in a crock. Each appears once in the cookbooks reviewed by Lee and Lee (1990); no method text was read, so this is a text-only outline.
These are lees pickles, not kimchi in today's sense. The names copy Chinese 糟 (zao) methods, and the vegetable cures in wine lees rather than in brine or chilli seasoning.