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Vegetables from Chungcheong
Kkeomeokji is leftover radish greens salted heavily, pressed and aged for six months or more until they turn black, the colour its name refers to. It is desalted and cooked before eating. Only a one-line summary of the method was found.
A short entry: the sources we found record only what is said here about Kkeomeokji itself.
| Leftover radish greens and leaves | [s1] |
| Salt, a large amount | [s1] |
| Starter | spontaneous |
Total time across the recorded steps: 6 months
What changes: Leftover radish greens are salted heavily and pressed down
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
Kkeomeokji is leftover radish greens salted heavily, pressed and aged for six months or more until they turn black, the colour its name refers to. It is desalted and cooked before eating. Only a one-line summary of the method was found. Made in 3 steps over 6 months. The longest step, age until black, takes at least 6 months (Korean Wikipedia 2026). Salt-tolerant lactic acid bacteria does most of the fermenting.
| Main step | at least 6 monthsReported[s1] | Age until black |
|---|
Kkeomeokji uses only leftover radish greens and salt, and is kept for six months or more, far longer than ordinary kimchi, until it turns black.
Every number is labelled with how it is known. How this atlas is made
